I S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF ANIMAi. INPUSTRY'— B&l I BJIN N< 

H I D. E. SALMON, D. V. M., Chie 



BSF 383 
I.T46 

yCopy 1 



INFORMATION 



THE MILCH GOATS. 



GEORGE FAY, PTE THO!i;V ^M, M.S., 




WASHINGTON : 

GOVERNMENT PRINTING OFFICE. 
I9O5. 



• . S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF ANIMAL INDUSTRY— BULLETIN NO. 08. 

D. 3. SALMON, D. V. M., Chief of Bureau. 



INFORMATION 



'■' :':>■' 



CONCERNING 



THE MILCH GOATS. 



GEORGE FAYETTE THOMPSON, M. S., 

-Editor of Bureau of Animal Industry. 




WASHINGTON: 

GOVERNMENT PRINTING OFFIC 
I9O5. 






oc a: 906 



LETTER OF TRANSMITTAL. 



United States Department of Agriculture, 

Bureau of Animal Industry, 
Washington, D. C, January 4-, 1905. 
Sir: I have the honor to transmit herewith a manuscript entitled 
" Information concerning the milch goats," b}^ George Fayette Thomp- 
son, M. S. , editor of this Bureau. Since the publication by this Depart- 
ment of bulletins on the subject of Angora goats, there has developed 
an interest in milch goats which has increased to almost a public 
demand for a publication on that subject; and the manuscript trans- 
mitted herewith is designed to answer the questions that have been 
received by this Bureau touching the various phases of a milch goat 
industry. The author makes no pretense of embodying personal 
experiences in this paper, but has given the facts and opinions as they 
have been gleaned from European writers on the subject; but he 
believes that the statements contained in this paper are the more val- 
uable because of having been measured by the general rules that gov- 
ern the raising of Angora goats and sheep. 

Acknowledgments are cheerfully made of the assistance received 
from owners of milch goats who have furnished information and pho- 
tographs. 

I recommend that this manuscript be published as Bulletin No. 68 
of the Bureau of Animal Industry series. 

Respectfully, D. E. Salmon, 

Chief of Bureau. 
Hon. James Wilson, 

Secretary of Agriculture. 

3 



CONTENTS. 



Page. 

Some preliminary remarks 9 

Present situation 11 

Economy of goat keeping 12 

Climate and soil 13 

A consideration of the milk 14 

Characteristics of goat's milk 17 

Yield of milk 17 

Composition of the milk 19 

Flavor and odor of the milk 20 

Period of lactation 21 

The operation of milking 22 

Transportability of the goat giving milk 23 

Goat dairies 24 

Goat's cheese 25 

Goat's butter 26 

Goat's whey 26 

Immunity from tuberculosis 27 

Management of the goats 29 

The goat barn and yard 30 

Bedding in the goat barn 32 

Fences 33 

Salting the goats . 33 

Watering the goats 34 

Care of the hoofs 34 

Feed for milch goats 34 

Concerning diseases of goats 37 

The matter of breeding 37 

The breeding age 39 

The time to breed 39 

Number of kids at one birth 39 

Raising the kids 40 

In-and-in breeding 41 

Hardiness of goats _'__ 41 

Points to be observed in purchasing goats 42 

Prices of milch goats 43 

Where to purchase goats 43 

Length of a goat's life 44 

How to determine the age 44 

Goat's flesh as food 45 

The skins 45 

Milch goats as brushwood destroyers 46 



6 CONTENTS. 

Page. 

The matter of fertilizer 47 

Horns or no horns 47 

Wattles on the neck 47 

Worrying by dogs 48 

Importations and importing 48 

Registration 49 

Breeds of milch goats 50 

The milch goats of Switzerland 73 

Goats in Norway and Sweden 78 

Literature consulted 81 



ILLUSTRATIONS. 



PLATES. 



1. American milch goats 48 

2. Queensland milch goats 48 

3. American milch goats and Australian common gnats 48 

4. Figs. 1 and 2, Poona (India) goats; rig. 3, Spanish-Maltese goat 52 

5. Maltese milch goats 5 - 

6. Maltese milch goats 52 

7. Figs. 1, 2, and 4, imported Toggenburg goats; fig. 3, Schwarzwald goat... 56 

8. Toggenburg goats in Switzerland 56 

9. Imported Toggenburg goats 56 

10. Saanen goats in Switzerland 56 

11. Langensalzaer goats 64 

12. Fig. 1, Hinterwalder doe; fig. 2, Schwarzenburg-Guggisberger doe 64 

13. Spanish milch goats 64 

14. Figs. 1 and 2, common goats of Egypt; fig. 3, Zarai'bi goat 72 

15. Fig. 1, Syrian goats at Nazareth; figs. 2 and 3, goats in Athens 72 

16. Figs. 1 and 2, goats near Hammerfest, Norway; fig. 3, goats in southern 

Norway 80 

FIGURES. 

1. Plan of goat house 30 

2. Suitable goat stalls 31 

3. How teeth show the age of goats 45 

4. Schwarzwald goat 58 

5. German farm (or house) goat 61 

6. Nubian goat 67 

7. African Dwarf goat 70 

7 



INFORMATION CONCERNING THE MILCH GOATS. 

By George Fayette Thompson, M. S., 
Editor of the Bureau of Animal Industry. 

SOME PRELIMINARY REMARKS. 

In these da}^s the American people are not only willing but anxious 
apparently to take up the work of any line of inquiry or experimenta- 
tion that will add in any particular to the wealth or happiness of man- 
kind. Mere sentiment exerts but little influence in such matters. 
"Will it pay?" is the chief question concerning an}^ new proposition, 
whether it be the establishment of an animal industry, a factoiy, or a 
college, and the permanency of the thing proposed depends upon an 
affirmative answer to this question. So it is that such specialties as 
the raising of chickens, ducks, geese, ostriches, frogs, etc., on a large 
scale have been established. 

Notwithstanding the above facts, all special industries like those 
named are beset with ridicule to some extent and are thus oftentimes 
unmistakably hindered in their progress. Those who have become 
interested in goats have expected more of such ridicule than they have 
actually received, and it can now be said that everybody is the friend 
of the Angora. Probably the highest compliment that was paid to 
the author's bulletin on the Angora goat was by one of the celebrated 
papers devoted to humor, in these words: "The only funny thing 
about the book is that the author treats the subject seriously." The 
author could wish for no higher compliment for this work on milch 
goats. The goat has been the friend of man from the beginning and 
it can not be spared now without creating a deficiency in the sum of 
human comfort and happiness. 

Since it has become evident that the Angora goat industry is quite 
securely established throughout the country general^, many people 
have very naturally begun to consider the possibilities of another 
industry, which in some respects is closely allied to it, namely, the 
milch goat industry; and the Bureau of Animal Industry has found it 
necessary to gather a large amount of data in order to answer the 
numerous questions that it has received concerning every phase of 
milch goat management. These requests have come mainly from two 



10 BUREAU OF ANIMAL INDUSTRY. 

- classes of our citizens — those who were reared in foreign countries 
where goat's milk was very largely or solely used and those who 
have read of the economy of goat keeping and the reported value of 
the milk for children and sick people. The second class includes 
many physicians who, believing in the hygienic virtues of goat's milk, 
would like to see goat dairies established in the neighborhood of all 
large cities, so that a constant supply of the milk might be available 
at all times. 

Milch goats are a prominent feature of the live stock industry of 
Europe, especially in Switzerland, Italy, Germany, Austria, France, 
Norway, and Spain. They are peculiarly adapted to the needs of the 
poorer classes of those countries, and, to a large extent, it is this 
adaptability that recommends them for many localities in the United 
States. This is so because milk, which is food and drink to all man- 
kind, is furnished b}^ the goat in cheap form, because for most pur- 
poses its quality is superior to cow's milk, and also because the yield 
of milk, when size of animal and amount of feed are concerned, is 
much greater than that of a cow. 

The number of goats in the world could be only roughly estimated, 
and to say how many milch goats there are among them would be but 
a guess. German writers on milch goats have estimated that there 
were about 3,000,000 goats in the German Empire in 1892. As there 
was an increase shown for every decade from 1873, it is probable that 
the number is considerably augmented at the present time. 

Dettweiler (1892) gives some statistics regarding the milch goat 
industry of Germany which are interesting. His estimate of the 
annual value of the goat business is as follows: 

floats and goat products in Germany, 1892. 

Value of goats 50, 000, 000 marks ($11, 900, 000) 

Value of milk produced 150, 000, 000 marks ( 35, 700, 000) 

Value of kids slaughtered 7, 500, 000 marks ( 1 , 785, 000) 

Value of goats slaughtered 6, 500, 000 marks ( 1,547,000) 

Total 214, 000, 000 marks ( 50, 932, 000) 

It therefore appears that the milch goat industry of Germany is 
worth annually about $39,000,000, after the value of foundation flocks 
is deducted. It is indeed a business of no small importance, and for 
the whole of Europe the total value must certainly reach enormous 
proportions. 

""- It is officially stated that the production of goat's milk in Switzer- 
land in 1901 was 19,875,000 gallons. At an estimated value of 10 
cents per quart, this equals nearly $8,000,000. The number of goats 
there of both sexes and of all ages for that }^ear was 351,534, which 
was 135,000 more than the number of sheep. Although Switzerland 



INFORMATION CONCERNING THE MILCH GOATS. 11 

is peculiarly adapted to goat raising-, we should remember in making- 
comparisons and estimates that her total area is about 16,000 square 
miles only, and that much of it is in mountain tops entirely unavail- 
able for any use. Indiana is more than twice as large as Switzerland, 
and Texas has an area more than sixteen times as great. All this 
shows that the goat business of that little Republic is of considerable 
importance, yet most cyclopedias and gazetteers mention it in a word 
only or not at all. 

PRESENT SITUATION. 

The present situation regarding a milch goat industry in the United 
States is confined largety to an awakening interest, although there are 
now some communities of foreigners where a considerable number of 
goats are kept for milk, the kids being fitted for slaughter. This is 
specially true of Italian colonies. Besides, correspondence of this 
Bureau has brought to light the fact that occasionally in isolated 
places the common American goat has for some time been kept in 
very small numbers for milk production. The matter has been given 
no publicity, yet the goats have apparently fulfilled all expectations. 
For instance, A. M. Evans, Lonaconing, Md., mentions a few goats 
in his possession which, when first in milk, yield 2 quarts each per 
day. The foundation of his flock was gathered together in Allegany 
Count}^ several years ago by a gentleman upon the advice of a physi- 
cian who recommended the use of goat's milk for an invalid in the 
family. The goats increased in number and became quite well known 
in that county, but they were attacked by ridicule, which proved 
almost fatal to the enterprise, and very few animals remain at this 
time. In another recent letter of inquiry about sheep in New Jersey, 
the facts came to light that there are about 500 goats kept by the 
Italian colon}^ at Palisades Park, N. J., and that a good revenue is 
derived from the milk, butter, and kids. In all probability we shall 
hear of several other such instances, especially in the Southern States, 
where there may be a few goats only in a place. 

In discussing the situation as it is at this time, it seems proper to men- 
tion here the efforts made by Mrs. Edward Roby, of Chicago, to bring 
together as many as possible of the best American milkers and to 
establish a flock that shall transmit the milk characteristics to their 
progeny; in short, she is seeking to develop an American milch goat. 
Her purpose is philanthropic, and is carried out by furnishing these 
goats at low rates and on easy terms, if necessary, to the heads of 
such households as are most in need of them, in order that the children 
may be better nourished and be relieved largely from the danger of 
disease that lurks in much of the cow's milk that finds its way to such 
households. Persons living in the suburbs who obtain one or two of 
these goats usually have a lot large enough for the animals and can 



12 BUREAU OF ANIMAL INDUSTRY. 

provide feed for them. This should insure more and better milk than 
that from cows which they have been in the habit of using, and they 
are at the same time enabled to save a considerable sum on the gro- 
cery bill. 

Mention will be made elsewhere of the purebred milch goats that 
have been imported into the United States. These purebred animals 
are all from Switzerland and, with one exception, were imported in 
April, 1904. They are located in Ohio, Maryland, New Jersey, New 
York, and Massachusetts, but it will be several years before their 
influence is widely felt. 

ECONOMY OF GOAT KEEPING. 

So far as we can apply the leading features of the milch goat indus- 
try of Europe to the conditions prevailing in the United States, it can 
be said that the goat is needed by the poor man who can not afford to 
keep a cow, and by those people especially who live in the suburbs of 
the large cities and those who work in the mining districts. Dairies 
should also be conducted according to approved modern methods, so 
that a constant supply of milk may be had for sick people and for 
children whose mothers do not properly nourish them. These are 
matters of such importance that German writers, referring to the 
industry in their own country, say that the milch goat in its later 
development has done great service to the state, in that it supplies a 
want which before caused great unrest among the peasantry. 

In Germany the goat plays the part in the households of poorer 
people, especially of the day laborers, that the cow does in the house- 
holds of the well-to-do classes. Hoffmann says that the proportion of 
•—households in Germany that keep goats is 75 per cent, and that the 
keeping is not confined to the poorer people, but that the prosperous 
middle classes consider the goat of advantage to them also. 

*"- It furnishes to its owner, without doubt, the best milk for nourishing infants, for 
the household, for the cooking of food, and for coffee, besides butter and cheese. 
When one considers that it very often depends solely on the milk production of the 
goat whether the nutrition of the child and the whole family is bad or good, and the 
nutrition from infancy on has a bearing on the ability to perforin a greater or a 
comparatively small amount of work in later life, then one will believe me when 
I say that the goat is in a position to wield a great influence in sustaining life. — 
Dettweiler. 

Petersen, with the peasantry of Germany in mind, sums up the 
worth of the goat in this manner: 

(1) The possibility of procuring a goat is generally within the reach of the poorest 
families; (2) the risk and the insurance premium are disproportionately much less in 
the case of the goat; (3) the goat utilizes its food better than the cow, and gives con- 
siderably more milk in proportion to its body weight; (4) the goat is satisfied with 
little feed, and with feed of any sort, which is to be had at much less cost; (5) by 
keeping two goats instead of a cow, the family of the workingman may be provided 



INFORMATION CONCERNING THE MILCH CIO ATS. 13 

during the entire year with milk by the proper regulation of the time of the birth of 
the kid; (6) the goat gives a more wholesome milk than the cow and the milk is 
richer in fats. 

As to the question of human nourishment, the goat occupies an important position. 
It yields a wholesome nourishment for the family, serves as a useful and agreeable 
occupation for wife and children, and awakens in its owner a desire for industry and 
a spirit of frugality. So long as the workingman is happy in the possession of a 
business, has a small bit of ground to call his own, and has a profitable domestic 
animal, just so long will he be an opponent of social strife; a careful provider for his 
family, and an adherent of some recognized creed. — Ealpert. 

In Saxony the goat plays an important role as the source of the milk of the house- 
hold; likewise that the homes that are here under consideration belong to that class 
of people who are without much means. Especially in the industrial districts of the 
mountains, with a preponderance of the smaller manufactories, the goat is the sup- 
porter of the family — in a broad sense, of the people among which it finds its mani- 
fold uses. In this way it comes about that goat's milk is such a universally estab- 
lished Eood material, and one of which the people have become so fond, that they will 
pay the same price (or in many places even a pfennig higher price) for it than for cow's 
milk, which latter serves to help out when there is a scarcity of goat's milk. The 
reason for this may be found in the higher nutritive value of goat's milk, and the 
assertion is often made here that anyone who has become accustomed to the use of 
goat's milk for coffee feels it a degradation if he is compelled to be content with cow's 
milk in its stead, which is not so pleasant to the taste and is poorer in fat than goat's 
milk. But the goat is beginning to rise in prominence and gain in numbers in 
highly developed thickly settled districts where the people are more prosperous. — 
Dettweiler. 

'We had a terrible season last year and most of us lost heavily in sheep, but the 
goats kept us going on their milk all the time; and it was in that dry time that I 
overcame my prejudice and ate and relished goat meat, or, as you would call it, 
venison. The goats served us well until the rains came. I have just asked my girls 
about the flock, and they tell me they milk eighteen nannies and make from 4 to 
5 pounds of butter weekly from them and have, besides, an abundance of milk for 
our household of seven and a hired man. — /. R. CJdshohn, (Queensland, Australia. 

Such remarks as the above might be copied by the score from for- 
eign books and journals, but those given are sufficient to show the 
conditions under which the goats are kept and that some of those con- 
ditions obtain in the United States and are responsible for the gro wing- 
interest in milch goats. It will no doubt occur with this new industry, 
as it has occurred with others at the beginning, that many will enter 
it who will become overenthusiastic from a little success, while others, 
expecting much, will condemn all because of a little success only. 
Neither of these classes will be helpful to the industry. If a milch 
goat industry is to succeed in this country, it must be upon rational 
lines. 

CLIMATE AND SOIL. 

The climate suitable for milch goats is as varied as the breeds of the 
animals themselves. It would not be safe, in the absence of actual 
experience, to sa} T that the long-haired goats are best suited to the 
colder climates and the short-haired ones suitable for the warmer 
climates only; for in Switzerland, Germany, France, Italy, Spain, and 



14 BUREAU OF ANIMAL INDUSTRY. 

Malta there are found both kinds, while in Syria, where there are 
extremes of temperature (from almost perpetual snow on Mount 
Hermon to tropical heat at Joppa and the Dead Sea), the goats are of 
the long-haired variety. The goats of Egypt, too, are long haired. 

However, notwithstanding the above facts, experience with goats 
in the United States shows that the short-haired variety will suf- 
fer with cold if no protection is provided. The long-haired ones 
in the cold climates of the Northern States are almost entirely of 
the Angora breed, and these appear to thrive better in such climates 
than in the warmer climates of the South. Practically all of our long- 
haired goats not of the Angora breed are in the Southwest, where the 
climate is usually very warm, having sometime come over the border 
line from Mexico. So we find short-haired goats in the North, where 
the climate in winter is unpropitious, and long-haired ones in the 
South, where the long hair is not necessary to protect them from the 
cold. 

In all probability it will be found by experience that the long-haired 
milch goats will thrive in all parts of the United States if proper care 
is given them, and that most of the short-haired varieties will also do 
as well; but the matter of care is of prime importance, and goats 
should receive the same rational treatment that dairy cows get. 

All goats are alike in their aversion for cold rains and sleet storms, 
which arc detrimental in large degree, and these conditions, where they 
recur often, must be considered as drawbacks. Goats do not like rain 
at any time, but in the warm season they are not injured by it. 

The ideal locality for goats is one that is high and rocky, with an 
abundance of vegetation upon which they may graze and browse, but 
such a high location is not essential. If the air is quite dry, this makes 
it all the better. The animals do well on level land, provided it is not 
swampy and is well drained. Soil composed principally of stiff clay, so 
that the surface water can not rapidly percolate away, should be 
avoided as an exclusive pasture for goats. However, if the animals 
can have access to such land with a free run to higher and drier soil, 
it will not prove altogether objectionable. They will feed largely upon 
the wet land, but will seek the higher parts for rest and to sleep at 
night. If given such a pasture their feet should frequently be exam- 
ined for evidences of foot-rot. Wet soil is more conducive to a rapid 
growth of the hoofs, which should be kept trimmed. This trimming 
is done b}^ natural methods where the goats have access to pastures 
containing rocks and gravel. 

A CONSIDERATION OF THE MILK. 

Foreign writers almost unanimously agree in their claims as to the 
value of goat's milk for invalids, for children, and for cookery. Some 
of them regard it as most beneficial when taken medicinally for certain 
diseases and ailments. The claim is generally made that it is absolutely 



INFORMATION CONCERNING THE MILCH GOATS. 15 

free at all times from the germs of tuberculosis; but this is a matter 
which will be discussed under another head, since it concerns the 
animal itself as well as the milk. 

There is a considerable number of sanitariums in France and Switzer- 
land where goat's milk is advertised as a prominent feature of treat- 
ment. In these places this milk is the principal kind used in the cook- 
ing, and the patients are encouraged to drink as much of it raw as they 
can. The reports that come from such institutions are very nattering 
to the medicinal worth of goat's milk, yet, in order that too much 
reliance may not be placed upon this milk generally, it should be 
remembered that the animals in those mountainous localities must 
themselves surely be in most excellent health, having, as the}^ do, the 
purest of air, feed, and water ; and the patients, too, are no doubt 
greatly benefited by the same pure air and water. 

The milk is specially recommended for infants because of its simi- 
larity in composition to the mother's milk ; and the literature is full 
of instances of success attending the use of the milk with children that, 
previous to its use, were rapidly wasting away. The writer has in 
mind several specific instances of the same character which have 
occurred in the United States. The Milch-Zeitung says, however, that 
meet authors who are assured of the complete digestibility of goat's 
milk, and who recommend its use above all others, base their opinions 
on results obtained from feeding children several months old. It is 
pointed out that the digestibility of goat's milk depends largely upon 
the action of the salivary glands, and that these glands in infants pro- 
duce ver} 7 little, if any, saliva previous to the cutting of their teeth. 
Whatever there may be in this contention its discussion will be left to 
the medical fraternity for experimentation. There can hardly be a 
doubt, however, as to the wholesomeness of the milk for children, the 
term being used in a general sense. 

«• It is interesting to note here that of all domestic animals the goat 
is probably the best foster mother. She will readily adopt infants, 
calves, lambs, colts, or pigs. In some countries infants take the milk 
direct from the udder, and for this purpose the goat willingly enters 
the house, says B. R. Haddrup, and seeks the infant on the bed. 
Haddrup also says that the goats conceive a liking for the life which 
they nourish, "since they conduct themselves with extraordinary will- 
ingness toward the one who takes their milk in the matter of gratify- 
ing the whims of the suckling or of the person who milks them." 
With lambs they will lie down entirely when these can not reach the 
teats. 

Below are quoted some opinions from writers upon the subject 
regarding the use of goat's milk: 

Apart from its medicinal qualities, however, goat's milk is, for domestic purposes 
alone, far superior to the ordinary milk supplied by dairymen, as all who have tried 



16 BUREAU OF ANIMAL INDUSTRY. 

it can testify. Boiled and used with coffee it is delicious, giving the latter a rich, 
creamy appearance, while a few drops in a cup of tea are more than equivalent to a 
teaspoon ful of cow's milk. When used in cakes and puddings its superiority is 
quickly apparent, both to the sight and taste, imparting a rich yellow color to these 
articles when cooked, and thereby acting economically by lessening the requisite 
number of eggs. Its only disadvantage for cooking purposes is its liability to curdle, 
which it is very apt to do if used rather old. It bears diluting well, and even when 
mixed in the proportion of half and half is by no means "sky blue." — Pegler. 

Invalids for whom a milk diet is prescribed will find goats by far the best source 
of supply, as, besides being better in feeding power, goat's milk is very much easier 
of digestion than that of the cow, the reason being probably the extreme minuteness 
of the fat particles. For this reason, also, the cream does not rise so rapidly, and 
thus the milk contains almost the same amount throughout the day, a peculiarity 
which, while it is a disadvantage where the making of butter is the object in view, 
is of great advantage in cases where it is desired to use the milk in its natural state. 
Cream rises most rapidly in the first few hours that milk is kept; hence, in feeding 
an infant or invalid upon cow's milk, it will be seen that the cream will be in 
greater proportion at the beginning of the day, and the food approximate more to 
skimmilk as the day advances— a variation that may be quite enough to derange an 
infant's digestive organs. — Hook. 

It would seem that goat's milk, which has for so long a time been rejected on 
account of its odor and composition, is about to be used much more extensively. 
Doctor Marfan has shown that in fresh milk there are certain zymoses which are 
destroyed by heat. The goat's milk does not contain any more casein than woman's 
milk, and according to Crepin's analysis the amount of casein and butter is about 
the same as in human milk. Doctor Boissard, obstetrician of the Paris hospitals, pub- 
lished last year a report on the results given by the use of goat's milk, and the latter 
were favorable. There is a special establishment in Paris where goats from the 
French and Swiss Alps are kept. The greatest cleanliness is observed, the jugs being 
washed in boiled water at milking time; the milkmen are obliged to wash their 
hands with soap; and the bottles and milk cans are sterilized by being boiled in a 
solution of carbonate of sodium. It is a well-known fact that the goat does 
not readily contract tuberculosis, and this, of course, is a guaranty of some 
importance. — The Medical Times, May, 1902; Modern. Medicine, July, 1902. 

Goat's milk has the advantage over cow's milk of being free from tubercle bacilli, 
and can be taken quite fresh. Contrary to general opinion, the taste is not disagree- 
able if the animals are properly selected and properly kept, being considered of a 
more delicate flavor than cow's milk. The quantity of fats, casein, and salt varies 
greatly in the different varieties of goat. For infants and dyspeptics the weaker 
milk may be chosen, while the stronger answers better for debilitated subjects. — 
1'aris Journal of Medicine. 

Goat's milk is said by physicians here to be freer from the tubercles [germs] and 
more nourishing than any other milk, and hence is often prescribed for patients 
with a consumptive tendency. I am told that, except for the above-mentioned 
qualities, goat's milk is of no greater value than the milk of the cow. In fact, it is 
stated that the latter, when boiled, is quite as good as the milk of the goat; but, 
inasmuch as many persons dislike boiled milk, fresh goat's milk is prescribed in- 
stead. In French Switzerland — at Lausanne, Vevy, and other places — boys go from 
house to house with a half dozen goats, supplying milk as it is called for by milking 
the animals on the premises. * * * The Canton of Appenzell, in northeastern 
Switzerland, is particularly noted for "Kurorte," whence is dispensed the milk of 
the cow and the goat. — Consul- General Irving B. Richman, in Consular Report, 1898. 



INFORMATION CONCERNING THE MILCH GOATS. 17 



CHARACTERISTICS OF GOAT S MILK. 



Besides the matters of flavor and odor, which are discussed elsewhere, 
the leading- characteristic of goat's milk is the small size of the fat 
globules. These are so small, according to Voelcker, that hardly any 
cream rises on allowing the milk to stand at rest for twelve hours or 
longer. Referring to certain tests, he said : ' " One of the samples threw 
up scarcely 1 per cent of cream and two others none at all on standing 
for twenty-four hours. " This condition of the milk makes the ordinary 
method of separating the cream impracticable. 

As to the keeping quality of goat's milk, Pegler says it is not equal 
to that of cow's milk, but some tests in the United States within the 
past year showed that there was no more difficulty connected with the 
keeping of goat's milk than that of cow's milk. There seems to be no 
reason why there should be anything inherent in this milk that 
would tend to cause it to " change " sooner than cow's milk; and exper- 
iments will probably show that the keeping quality of the milk of 
goats, as well as that of cows, depends not upon any inherent charac- 
teristic of the milk, but upon the cleanliness exercised in drawing it 
and caring for it. 

The color of the milk is nearly always pure white. When a doe is 
"fresh," or has but recently kidded, there are rare instances when 
the milk is tinged slightly with a yellow color. 



YIELD OF MILK. 



The first question that most people ask concerning this industry is, 
"How much milk will a goat give?" A moment's reflection is suffi- 
cient to convince one that this question can not be given a definite 
answer. Such matters as the healthfulness of the animals, the char- 
acter of feed, the regularity of feeding, the kind of breed, the age of 
the animal, etc. , have an important bearing upon the quantity of milk 
produced. 

A doe that yields less than a quart a day is not considered a good 
milker; if she } T ields 2 quarts a da}' she may be regarded as profitable, 
provided lactation may be maintained six or seven months. Pegler 
says that a doe yielding 3 pints a day with her first kid "need not be 
set aside as an indifferent animal, as she will, in all probability, give 
twice that quantity on subsequent occasions." The German literature 
is full of instances of goats that yield 4 and 5 quarts per day, and it 
appears that the average in Germany and Switzerland must be not far 
from 3 quarts. Indeed it is stated b} T German writers that many goats 
yield ten times their body weight of milk annually, and exceptional 
animals as much as eighteen times their weight. 

In its form the goat exhibits, as it were, the complete type of a milch animal, and 
by demonstration gives annually ten to sixteen times its own weight in milk, and 

19573— No. 68—05 2 



18 BUREAU OF ANIMAL INDUSTRY. 

considerably more even, whereas in the case of the cow we must be well satisfied 
with five times its weight. — ■Petersen. 

The milk reaches ordinarily ten to twelve times the body weight, exceptionally 
eighteen times this weight, in each year. In the case of very good goats, from 4 to 
5 liters « can be produced for each kilogram of body weight, or, at the least estimate, 
double what a good milch cow can show for each kilogram of her weight. — Zurn. 

If we take the live weight of a goat at 30 kilograms (66 pounds) and the annual 
yield of milk at only 300 kilograms (660 pounds), it will appear that goats yield in 
milk in one year ten times their live weight. Animals with large milk-yielding 
capacities can, if well fed, yield annually 800 kilograms (1,760 pounds), or even 
more. — F/eischmann. 

Petersen states that one Langensalzaer goat gave 1,800 liters in one 
year, and that this breed has been known to give a maximum daily 
yield of 10 liters. 

As suggested in the hrst paragraph on this subject, the matter of 
quantity depends much upon the breed. Probably the heaviest milker 
of all the breeds is the Nubian, which is not adapted to most parts of 
the United States. This breed yields from 5 to 12 liters per day. The 
Swiss breeds often yield 4 liters per daj T . Dettweiler publishes the 
annual yield of twenty-four goats in the vicinity of Altenburg, Geising, 
and Lauenstein, as follows: 

Liters. 

9 gave 600 to 700 

7 gave 700 to 800 

4 gave 800 to 900 

1 gave 900 to 1, 000 

3 gave ( »ver 1, 000 

Ten animals in the cit}' of Sebnitz were also reported upon, and 
their annual yield was as here shown: 

Liters. 

2 gave 600 to 700 

2 gave 700 to 800 

3gave 800to 900 

1 gave 900 to 1, 000 

1 gave 1, 100 to 1, 200 

1 gave over 1, 200 

It should be stated in connection with the above results that these 
goats were not purebred .animals, but they had been bred from selected 
parents, which is true of most of the goats of Germany. This may 
indicate a policy for us to pursue in this country, where we are not so 
fortunate as to have many purebred animals; the two instances men- 
tioned below, while no doubt very rare cases, nevertheless show the 
possibilities in this line. 

Col. I. Washington Watts, of South Carolina, crossed an Angora 
buck upon a common doe, and thus produced a doe that gave "1 quarts 
of as good milk as any cow on my plantation.' 1 Elsewhere is shown 

« A liter equals, approximately, 1^ quarts, the decimal equivalent being 1.05668. 



INFORMATION CONCERNING THE MILCH GOATS. 



19 



a picture of Watita (pi. 1, figs. 1 and 2), an American milch goat. 
According to her owner, "when fresh she was milked three times a 
day and gave almost a gallon of milk per day of very good quality." 
The quotations given above are from authors who write of the best 
breeds of goats in countries where they have done well for scores of 
years; but while every condition in the United States seems to be fav- 
orable to the milch goat industry, it is possible that some difficulties 
may be encountered. In England, for instance, the climate is not so 
well adapted to goat keeping as that of other European countries, and 
some breeds, indeed, can not exist there. One of the results in Eng- 
land is the reduced yield of milk. Peglers statement below is doubtless 
based upon this fact: 

I have received positive assurance of full 4 quarts having been reached, but, as I 
never myself saw a goat that gave a gallon per day, I can not vouch for the accuracy 
of the statement. The largest quantity I ever obtained myself was 3| quarts, accu- 
rately measured, the milking being performed thrice daily, and with the utmost regu- 
larity. I should state, however, that special feeding had to be adopted to keep up 
this yield, the animal being naturally a voracious eater, and with an extraordinary 
fondness for water. — Pegler. 

Several of the quotations given under this head refer to the body 
weights of the goats, and the question will arise as to the weights of 
the different breeds. Wherever reliable information has been available 
on this matter it has been included in the description of the breeds; 
but it is a matter of regret that the average weights of a very few only 
of the breeds are to be found. 



COMPOSITION" OF THE MILK. 



It is not probable that any two analyses of the milk of any breed 
would agree; indeed, anatyses of the milk from one animal taken at 
different times of the day seldom agree exactly. The ingredients of 
milk are influenced by the breed, by the kind of feed consumed, by the 
time of day when the milk is drawn, by the particular part of the 
milk — whether the first or the last part — and by other minor causes. 
Therefore any analysis must serve only in a general way to show what 
the proportionate ingredients may be. 

Composition of goafs and coiv's milk. 
[CEsterreichisches landwirtschaftliches Wochenblatt.] 



Element. 


Goat's 


Cow's 

milk. 




Per cent. 
85.6 
.7 
3.5 
1.3 
4.6 
4.3 


Per cent. 
















3 5 




4 3 







20 BUREAU OF ANIMAL INDUSTRY. 

FLAVOR AND ODOR OF THE MILK. 

The flavor of the milk of the goat is affected, as is the milk of the 
cow, by th^ character of feed and surroundings. The milch goat is 
generally regarded as a scavenger; and because it is a scavenger and 
thus able to secure a living and produce milk without expense to its 
owner, it is kept in foreign countries by those who are unable to pro- 
vide feed. Most of the milch goats of Italy, of Malta, and of the Ori- 
ent subsist in this way, and therefore one can easily understand how 
the notion has become so prevalent that all goat's milk is of poor flavor 
and bad odor. 

The American people understand fully the causes that produce bad 
milk in cows, and will not expect anything radically different in the 
goat. If the goats are permitted to roam about the streets and alleys 
at will and pick up garbage, one may expect to find the milk off in 
flavor. In European countries the animals supplement their diet of 
garbage with such weeds and twigs as they can secure by the roadside 
and on the mountains, and this vegetation consists, to a considerable 
extent, of aromatic plants and shrubs. All these things have their 
influence upon the flavor of the milk. 

The principal source of the bad odor so frequently noticed in goat's 
milk is the dirt which falls from the body of the animal into the milk 
at milking time. This may be very easily understood, and the matter 
of cleanliness in milking is at once suggested as the remedy. Another 
common source is the buck, whose skin emits the odor so charateristic 
of nearly all breeds of goats. Proper care is not exercised in keeping 
the buck separated from the does that are giving milk. It is specially 
objectionable to have the buck near during the operation of milking, 
as the milk readily absorbs the odor. 

That milk when produced and drawn under proper conditions is free 
from ill flavor and bad odor is attested by all those gentlemen who 
recently imported goats from Switzerland. It is true that there is a 
natural taste which enables one to distinguish it from cow's milk, but 
it is not unpleasant. 

The remedies for the objectionable features of ill flavor and bad 
odor lie in the proper feeds and feeding and in the management of the 
animals. These are subjects which will receive attention elsewhere. 
However, it seems desirable to quote here some opinions on these 
matters as expressed by foreign writers: 

Many persons are impressed with the idea that this milk has a peculiar flavor, but 
this impression is entirely erroneous, for when drawn clean from an animal in health 
it resembles cow's milk, both in taste and appearance, the only difference being that 
it is richer, thicker, and slightly sweeter, containing as it does a larger proportion 
of sugar and cream and less water. — Pegler. 

The milk from goats fed upon what an English meadow or roadside yields has no 
flavor to distinguish it from cow's milk, except, perhaps, its extra sweetness and 
creaminess; in short, it is only distinguishable by its superiority.— Hook. 



INFORMATION CONCERNING THE MILCH GOATS. 21 

An aftertaste of goat's milk, according to statements of veterinarians, should not 
exist, and if any such taste or smell should exist it must he traced to unclean stables 
or bad feed. Even cow's milk very frequently smells badly under these conditions. — 
MUch-Zeitung. 

It [the milk] possesses a singular but not unpleasant sharp taste, the strength of 
which varies with the feeding and keeping. The better the feed, the cleaner the 
bedding, the better ventilated the stall, and the more painstaking the care, just so 
much more pleasing will be the taste of the milk. The goatish taste is always to be 
attributed to the lack of attention to one or more of these points. — Dettweiler. 

A scrupulous care of the skin itself is absolutely necessary, even with the best con- 
ditions of bedding. If, on the one hand, the pores of the skin, which partly serve to 
bring air into the body and partly to emit excrementitous materials from it, become 
filled with dirt and stopped up, metabolism suffers; and, on the other, the materials 
remain in the body, the proper excretion of which is interfered with. Thus the 
rather unpleasant aftertaste of goat's milk, for the most part, is to be traced to the 
fact that the gaseous and liquid excrementitous materials can not pass from the 
body because of the occlusion of the pores of the skin, and they therefore impart to 
the milk their unpleasant taste. The milk of healthy and cleanly goats has the same 
good, wholesome taste that cow's milk has, and excels it in the amount of fat and 
albumen contained. For these reasons it is imperative carefully to observe the fol- 
lowing points: (1) To clean with a brush and comb — first upward, then lightly 
downward — each day; (2) to wash the goats with soda water or soapsuds on still, 
sunny days in the spring before turning them out to pasture, and again in the fall 
before housing them, repeating the operation a few days later in each season; by 
this means all vermin is destroyed and many skin diseases prevented; (3) to look 
carefully after the cleanliness of the udder by washing it frequently and with great 
care and pains. — Kloepfer. 

It is admitted that goat's milk sometimes has the smell of the buck. Much can 
be done toward lessening this and toward its ultimate entire removal by furnishing 
a dry, sweet stall bedded with lots of clean straw, by good care of the skin, and by 
permitting the continuance as long a time as possible in the open air. — Zurn. 

PERIOD OF LACTATION. 

There are many conditions which have an influence upon the period 
of lactation, such as breed, individuality, feed, and regularity of 
milking. Purebred goats yield milk a much longer time than other 
kinds. This is owing to the fact that they have been bred with a long- 
period of lactation as one of the leading objects in view. It is also 
true that individuals among all breeds excel in this particular, a fact 
which is not uncommon among cows. Good feed regularly supplied 
is a necessity to a long period of lactation, and everyone who has 
handled cows knows how necessary it is that the milking be done 
regularly if a full and constant flow is to be maintained. The same 
principles hold good with goats. 

It may be said in a general way that the period of lactation is about 
seven months. The time may be lengthened in purebred animals b} T 
special effort, but with the common goats of this country the time is 
from three to five months. The reason for this short period is because 
the goats have not been bred with milk characteristics in view. All 



22 BUREAU OF ANIMAL INDUSTRY. 

things considered, it is best that the doe be required to kid but once a 
year. She should not be milked up to the time of kidding- anew, 
v In this country, where the milch goat industiy will be largely 
dependent for its growth for a long time yet upon selected common 
goats, there will probably be some difficulty in securing a period of 
lactation exceeding four or five months. Crossbred animals from 
selected common does and purebred bucks ought to lengthen the 
period of lactation, as well as to increase the amount of milk. There 
are now several purebred Toggenburg and Saanen bucks in this 
country, and, if they are judiciously employed to the fullest extent, 
their influence for a long flow and a large flow of milk ought soon 
to be decidedly in evidence. 

Where goats have been handled most intelligent^ in Europe for 
family use, the plan is to have not fewer than two does for each 
family. One of these should kid in the springtime and maintain a 
milk flow for not less than six months, while the other should be so 
managed as to kid six months later than the first one and also maintain 
a milk flow for six months. This plan provides for a constant supply 
of milk, and is specially desirable if there are small children in the 
household. 

THE OPERATION OF MILKING. 

The operation of milking goats is not in essential particulars differ- 
ent from the milking of cows, but there are some features about this 
operation that should be borne in mind, and these will be mentioned 
here. 

In some of the European countries the flock of does is driven 
through the streets from door to door and the milk drawn by the goat- 
herd in quantity as ordered. This method is not recommended, as its 
tendency is to cause the goats to "go dry." It is said that the cus- 
tom has come into vogue because the purchaser distrusts the seller, 
and that, even when the milking is done before the purchaser's eyes, 
the goatherd is often requested to invert his milk cup in order to show 
that it contains no water. The accompanying illustrations show such 
herds in Malta (pis. 5 and 6). The one who milks draws the milk 
while squatting behind the goat. This peculiar attitude is taken in 
milking, it is said, because the animal can not be trained to set her 
right foot back as a cow is trained to do. The English, however, milk 
from the side and have no difficulty in doing so. 

The goat about to be milked should be placed on a box or table 
about 18 inches high. If she is given feed here while being milked 
there will be no difficulty in getting her to come to the box and remain 
there until the milking is done. Dr. William More Decker, of Buf- 
falo, writing recently of his experience with his imported does, said: 

The does will come to the milking place as soon as the door of their pen or barn is 
opened, in expectation of receiving their mess of oats. Last summer I milked three 



INFORMATION CONCERNING THE MILCH GOATS. 23 

does and each would come in turn as soon as the door was opened. They were 
given oats in a large measure. The first was allowed to eat until she was milked, 
when she was returned and the next doe was at the door ready to come out. 

Sometimes it happens that a young- doe will object vigorously to 
being- milked, and in such cases it has been found necessary to secure 
the animal b} T the head. A frequent practice is to use a contrivance 
called a guillotine fastener, or guillotine board. This consists of two 
boards with half-round notches, which when placed together fit around 
the goat's neck. The lower board is fastened securely in position, 
while the upper one may be moved up and down so as to admit or 
release the doe. Other methods will suggest themselves to people who 
are accustomed to milking cows. 

Under no circumstances should milking be done in the stalls or in 
the barn where the stalls are located. The buck should not be in the 
place where the milking is done, or so near that his odor may be 
detected, for, as stated in another place, the milk is very ready to 
absorb this odor. 

Regularity of milking should be maintained. When the does are in 
full flow, they should be milked three times a day; for if not, the udder 
will become so distended as to be exceedingly painful and the flow will 
decrease rapidly. A disregard of this point is apt to render futile all 
other efforts in the way of breeding, feeding, and care. 

Kindness and gentleness are now recognized necessities in the best 
cattle dairies. These characteristics are even more necessary with 
goats. On this point Von L. Albrect is quoted: 

Milch goats will be particularly gentle and of kind disposition when handled and 
cared for, so far as possible, by the same person. To this end, the milking must be 
done with regard to gentleness and regularity, and with the closed hand so far as 
possible. The strokes and tugs must be performed with care. The milking is done 
best by a stroke directed from above downward. 

The following practical remarks by Renesse deal with the general 
subject of milking: 

Before beginning to milk, the two teats are to be washed off with lukewarm water 
and then dried off with a soft cloth, also the udder is to be stripped a few times from 
above downward. It is advisable that the animal be milked by one and the same 
individual, with clean hands, at regular and definite times. The milk pail is to be 
entirely sweet and clean. Milking must not be done in the stall. Tuberculous per- 
sons must not be allowed either to expectorate in the stable or, much less, to milk. 
That the milk may not depreciate in taste, it should be put away in a suitable place. 
A statement of the amount of milk given daily should be kept in a book by dates, in 
liters, in order to have an accurate account as to the profit. 

TRANSPORTABILITY OF THE GOAT GIVING MILK. 

Another feature about the milch goat that is advantageous is that, 
in the case of a sick person or an infant traveling, the goat may very 
easily be taken along on the journey for the purpose of furnishing 



24 BUREAU OF ANIMAL INDUSTRY. 

milk. This is a frequent practice in England and is not entirety 
unknown in our own country. This custom will enable a person to 
enjoy a change of climate and still keep his regular supply of one 
kind of milk, both of which are conducive to health. It is well known 
that with infants a change of milk from one cow to another will often- 
times produce disorder in the system, and, of course, it is not prac- 
ticable to take a cow along, "as one of the family," as the goat can 
be taken. 

If the experience to be gained in the United States shall confirm all 
the claims made for goat's milk in Europe, there is a suggestion in 
the above that is worth considering. In the summer season there is 
an exodus from all of our larger cities of a considerable number of 
people who seek temporaiy locations in country places or in the moun- 
tains, and among them are hundreds of mothers with infants requiring 
pure milk and pure cool air. If such resorts should maintain a flock 
of goats for the benefit of such children — or for other people, if need 
be — the resulting benefits would be greatly enhanced. Inquiries as to 
the existence of just such places have been received by the Bureau of 
Animal Industrv, and the idea of their establishment seems practicable. 

GOAT DAIRIES. 

The question is raised in the paragraph above as to the advisability of 
keeping goats at mountain health resorts, and here the question will be 
raised as to the probable value of a goat dairy. Since there seems to 
be an almost universal indorsement of goat's milk for children and sick 
people, we may well consider the advisability of the establishment of 
dairies for supplying the city demand for the milk. Inquiries from 
physicians of various cities are already sufficient to justify the belief 
that there is such a demand. The cost of a small dairy need not be 
very great, and it might be worth the while of physicians to lend such 
an institution their moral support. 

The price to be obtained for the milk will depend largely upon cir- 
cumstances. In a few instances where some has been sold, the prices 
ranged from 12 to 25 cents per quart. At this writing the milk of 
goats in the vicinity of Palisades Park, N. J., is selling for 12 cents 
per quart. In this case the milk is not used for hygienic purposes, and 
most likely it is not produced and cared for according to recognized 
sanitary methods. Better prices will probably obtain where the milk 
is properly produced for consumption by puny children and sick 
people. 

If such dairies are established and prove successful, other matters of 
development will demand attention, such as the manufacture of cheese 
and condensed milk. A few remarks on cheese are given elsewhere, 
and only a sentence will be given here with reference to condensed 
milk. Goat's milk in this form is already found in the markets of 



INFORMATION CONCERNING THE MILCH GOATS. 25 

Europe, and there can be no question that it will fill a want where it 
is not possible to obtain the milk in a fresh state. It should supplant 
entirely the use of such milk from cows, which is now used by thou- 
sands of infants during the first few months of their lives. 

goat's cheese. 

It does not seem practicable to include much in this paper regarding 
the manufacture of goat's cheese. If it shall appear later on, after the 
establishment of goat dairies, that the manufacture of cheese should 
be undertaken, the matter will then no doubt be discussed by some one 
who is familiar with all the processes, which is not the case with the 
present author. Nothing further will be attempted here than a few 
general remarks, in order that those who are uninformed on the ques- 
tion may know that the manufacture of cheese from goat's milk is a 
very important one in Europe. 

The cheese that is made from goat's milk is considered very choice 
and alwa} T s brings good prices. Some of the varieties quite well 
known in the United States are the Roquefort, Ricotto, Schweitzer, 
and Altenburger. It is stated that on an estate near Lyons, France, 
si 12,000 goats are kept in flocks of 40 to 60 for the purpose of cheese 
manufacture. 

The goat's cheese made in the vicinity of Mont d'Or, France, near 
the Swiss border, enjoys a world-wide demand, and there are employed 
^J at this place about 15,000 goats. We are informed that the annual 
production of cheese there is valued at 1,500,000 francs ($289,500). 
The French goat's cheeses worthy of special mention are Fromage de 
St. Marcellin, St. Claude, Cheveretin, Gratairon. The first one is a 
combination of the milk of the goat and the sheep, which also is the 
case of most Roquefort cheese. 

The strong taste and odor of goat's cheese are qualities very pleasing 
to many. In Norway a goat's cheese called Hoitcost is quite a favorite. 
On this account the French, German, Dutch, and Swiss dairymen, 
especially the last two, have been in the habit of making cheese 
of an especially pronounced odor and flavor, and, in pursuit of this 
habit, some of them have used the milk of the goat in part with that 
of the sheep and the cow in the making of cheese; but while in some 
instances the milk of the sheep is used wholly for a special kind of 
cheese, that of the goat is only used when mixed with the ewe's or 
cow's milk, simply for the purpose of securing the special flavor of it; 
and, as the special kinds of cheese thus made find a market in our 
large cities to considerable extent and at high prices, it is quite prob- 
able that the making of this kind of cheese may become an established 
and quite profitable industry; and, in fact, in view of the great enter- 
prise and ingenuity of the American citizen in all the business of life, 



26 , BUREAU OF ANIMAL INDUSTRY. 

it may easily become so to an enlarged extent when goat's cheese shall 
be offered in our markets. 

With reference to the manufacture of goat's cheese, Renesse gives 
the following: 

The milk is treated in a kettle warmed to 25° to 26° R. [or 88° to 90° F.], and, 
while being stirred evenly, is brought to coagulation by the addition of rennet. By 
this means the so-called curd is separated out of the whey. The curd is then manip- 
ulated with a strainer and the whey allowed to run off. When the curd after several 
hours has become dry, salt and caraway seed are intimately mixed with it and it is 
made into small cheeses. These little cheeses are to be placed on racks in the cellar 
to dry and are turned daily. After about fourteen days they are ripe and ready for 
use. The cheese takes on an especially fine taste and sweet odor if, after a long 
period of ripening, it be laid in the dried leaves of the sweet-scented woodruff. • As 
a rule 1 kilogram of cheese can be obtained from 10 liters of milk. 

GOAT'S BUTTER. 

It is not deemed worth the while or the space to saj^ very much here 
about goat's butter, for at best it is said to be a very poor substitute 
for the article made from cow's milk. In the Orient, especially in 
Syria, goat's butter is frequently but not extensively used. It is 
served to American and European travelers in that land and they find 
it almost unbearable. The cream rises upon the milk very slowly 
because of the smallness of the globules of fat, as has been explained 
before, and therefore in order to secure practically all of the cream 
the milk is permitted to stand until it becomes thoroughly soured. 
Very little effort is made to keep the milk free from dirt, and conse- 
quently the long period of setting intensifies the injurious effects of 
the dirt. 

Some of the characteristics of the butter are its whiteness and soft- 
ness. Very rarely it has a 3 r ellowish tinge. The taste is said to be 
pleasant if made under modern sanitary conditions, } T et it is inferior to 
cow's butter. 

Composition of goat's butter. 
[Milch-Zeitung, 1893, p. 75C] 



Element. 


Per cent. 












3.7 








.7 







GOAT'S WHEY. 



Goat's whey is highly recommended by foreign authorities for its 
medicinal and nourishing properties. Ziirn says it is recommended 
especially for diseases of the lungs and for anemic persons suffering 



INFORMATION CONCERNING THE MILCH GOATS. 27 

from innutrition. As this feature of the milch goat industry is not 
likely to become a matter of importance in this country for some time 
3 r et, nothing- further will be given here except an analysis, as below: 

Composition of goat's wliey. 



Fat ! 0. 02 

Sugar 4. 969 

Salts .665 

Albumin .581 

Water 93. 765 

IMMUNITY FROM TUBERCULOSIS. 

Some writers state with great positiveness that goats are absolutely 
free from tuberculosis and therefore the milk from goats can not be 
affected with tuberculosis germs; others state, however, that this claim 
is too strong to be borne out by the facts. If the claims of the first 
class were strictly true, it could well be said that the goat would not 
only be a real boon to humanity but would also be the most useful of 
all domestic animals. It will probably never be known just how many 
people contract tuberculosis b} r drinking the milk of tuberculous cows, 
but it is well known that the number is considerable. It is quite 
generally agreed at this time that this disastrous disease is acquired 
rather than hereditary, and that one source is milk from diseased cows. 
Renesse says, in discussing the advantages of goat's milk, that "In 
Germany 100,000 people die annually from consumption, and the 
number of those sick from the disease is estimated at ten times this 
number." In all probability the death rate from this disease is just 
as large in most other countries. If all this be true, surely all efforts 
are dignified that have for their object the eradication of tuberculosis. 
If goat's milk is really helpful to the attainment of such an object, it 
should be given the most extensive use. Milk is the first food of man, 
and he is dependent upon it, to a large degree, throughout life. 

It will not be out of place to suggest here that that freedom from 
tuberculosis, which is so often asserted, is due to the feed and climate 
where the animals are found and to the exercise obtained in roaming 
over the mountain sides. It may be that when confined in close quar- 
ters with cows that have tuberculosis the goat will also contract the 
disease; in other words, its freedom may be due to environment rather 
than to a physiological immunity. 

It is not the purpose of the present writer to enter into a discussion 
of tuberculosis. That matter will be left to the medical fraternity. 
The purposes of this paper will be subserved by giving some of the 
opinions of foreign authors, in order that we may know what thought 
is being given to the subject abroad. 



28 BUREAU OF ANIMAL INDUSTRY. 

A German agricultural paper indorses goat's milk because of its 
" antitubercular properties, insuring a pure milk yield;" and the paper 
continues: 

Since Lube, Rhode, and others ascribe to goats an almost total immunity from 
tuberculosis, Koch makes the statement, in his first study concerning tuberculosis 
due to infection of cow's milk, that recently there are well-authenticated cases 
recognized in the literature due to inoculation by cow tubercles or in consequence 
of rearing goats on tuberculous cow's milk. 

Hilpert ssljs that since the goat is much more healthy than the cow 
and sheep, tuberculosis (which can be transmitted from them to man) 
attacks it very rarely, and so its milk is very much better and is 
especially adapted to children. 

Renesse says, with reference to the milk of the goat, that there need 
be no "fear as to the transmission of tuberculosis." 

Doctor Schwartz, medical counsellor from Cologne, in an address at 
Frankfurt (1896) before the Association of German Naturalists and 
Physicians, directed the attention of the convention toward goat's 
milk as a food for children because goats rarely have a tendency to 
tuberculosis, and even when they have it they become infected by 
coming in contact with tuberculous cattle. 

" While the statement is not entirely true that goats are absolutely immune from 
tuberculosis, yet of 1,500 goats publicly slaughtered in one year only 0.6 per cent 
were affected. This bears no comparison to the prevalence of tuberculosis among 
cattle. For example, in the slaughterhouse at Kiel, Germany, in 1896, 41.03 per 
cent of all slaughtered cattle and 45.82 per cent of all cows were found to be tuber- 
culous. — Hoffmann. 

Undoubtedly the most important of all the qualities of goat's milk, especially in 
its relation to its adaptability to the feeding of infants, is its immunity from the dan- 
ger of carrying the germs of tuberculosis. — Hook. 

In the Kingdom of Saxony, according to a report concerning veterinary affairs for 
the year 1894, it is stated that out of 1,562 goats slaughtered only 10 (0.64 per cent) 
were found to be tuberculous, of which 2 were destroyed, 1 was kept under observa- 
tion, and 7 were found salable. In Prussia, in 1899, in 381 slaughterhouses 47,705 
goats were killed. Of this number only 148 head (0.41 per cent) were infected, 
either generally or locally. This result must be the more astonishing because the 
goats, with only a few exceptions, were kept under conditions eminently favorable 
to the spread of tuberculosis. Petersen, quoting these same figures, says that the 
goats ran freely in the eattle sheds, ate out of the racks with tuberculous cows, and, 
owing to the well-known proclivities for mischief, took hay out of the mouths of the 
cattle, whereby they exposed themselves to the greatest possible infection. — Dettweiler. 

Assistant Eichhorn informs us as follows in Report of Veterinary Science in Impe- 
rial Saxony, concerning the appearance of tuberculosis in goats: "There was a goat 
(in a large herd of 28 head) which had been brought for treatment and which after 
its death, which soon followed, was found to be tuberculous to a high degree. This 
made it imperative to inoculate the remaining 27 head with tuberculin. In 18 
of these, in consequence of the inoculation, a rise of temperature occurred of 1° to 
2.5° C, and only in 9 did the increased temperature amount to less than 1° C. 
(0.6° to 0.9° C. ). Because of this result 68 per cent of all the goats had to be retained 



INFORMATION CONCERNING THE MILCH GOATS. 29 

on suspicion of being tuberculous, and only 32 per cent were to be looked upon as 
probably free of tuberculosis. The owner could only make up bis mind to have 3 
slaughtered, of which 2 were suspected of being tuberculous and 1 was probably free 
of the disease, the result justifying the conclusion that the diagnosis was correct. 
This shows that a greater degree of care is necessary in the use of goat's milk as 
food in the milk cure." — Deutsch Landwirthschaftliche Pressc. 

MANAGEMENT OF THE GOATS. 

The hucl\ — The management of the buck is of the utmost importance 
if it is desired to conduct the goat business along definite plans. If 
carelessly managed he will upset all plans. It must be remembered 
that the male of all breeds of goats, except the Angora breed, is in 
heat at all times, and that the doe comes in heat about every three 
weeks, except during the months of July and August. This means 
that if the buck is allowed to run with the does the kids will often- 
times be coming at the most inopportune seasons, which is not at all 
desirable. If milch goats are to be kept for family use or for dairy- 
ing, it is necessary that breeding be done according to a schedule, so 
that a constant milk supply may be had throughout the year. 

Besides the objection to breeding at the wrong season, there is the 
further objection of breeding the does too often. Usually, if not 
restrained, most milch goats will breed twice a .year, and sometimes it 
occurs that kids will be dropped three times in one year. This is 
putting too much strain upon the does, and the best results can not be 
obtained by the practice. 

The buck should always be kept away from the does except when 
desired for service. Ify this practice he may be kept in better con- 
dition on a less amount of feed than if allowed to run with the does all 
the time. His presence in the goat barn, especially if milking is done 
there, is very objectionable. The strong odor which he emits will 
readily be absorbed hy the milk and is the principal source of this 
odor. His place is in a separate barn and yard and pasture. , 

Best results are obtained where the buck is alwaj 7 s in good condition. 
It may be necessary to feed him some grain in the winter, but it 
should not be enough to make him quite fat. He will thrive better 
and have a more kindly disposition if he is frequentty brushed 
thoroughly. 

The doe. — The fact that a doe may be bred to drop her kids at 
almost any time desired is one of her advantages as a milk-producing 
animal. If two or more goats are to be kept for household use, it is 
desirable that there be a constant supply of milk; and, in order that 
this supply may be produced, the does should drop their kids from 
four to six months apart. 

If a household is to be furnished with goat's milk, matters should be 
so arranged that this supply may be fairly constant. As one goat 



30 



BUREAU OF ANIMAL INDUSTRY. 



is not capable of furnishing this supply for the entire year, two or 
three goats should constitute the basis of the household supply. 

The matter of feeding is discussed elsewhere, but it should be stated 
here that goats in lactation should be fed in the same manner that 
dairy cows are fed. The feed that will produce milk in the one will 
do the same in the other. 

It is surprising how much butting and knocking about a doe can 
receive without injury even up to within a short time before kidding; 

but it will always be unsafe 
to leave the does among the 
other goats too long after 
they show evidences of preg- 
nancy. Two or three weeks 
before the kids are due it is 
well to shut the does away 
from the other goats. If she 
is kept in the barn she should 
be loose in a pen or box, as 
shown in figure 1, and kept 
there until the kids come. 
Her future handling will de- 
pend upon the disposition to 
be made of the kids. (See 
"Raising the kids, 11 p. 40.) 

THE GOAT BARN AND YARD. 

The goat barn is a neces- 
sity, though very inexpen- 
sive expedients may often- 
times answer. No one need 
expect to obtain a heavy flow 
of milk from does that are 
compelled to endure all sorts 
of weather. Everybody 
knows this fact in connec- 
tion with the keeping of 
daily cows; how much more should be demanded of a goat? The 
goat dislikes rain and mud, and will avoid contact with either if pos- 
sible. While warm rains do not prove injurious, cold rains, sleet, and 
mud are very detrimental to grown goats and are almost sure to 
cause death in the very young kids. 

The principles that should be observed in constructing a goat barn 
are the same as those governing a dairy barn. The matter of ventila- 
tion is of special importance; for there is no domestic animal that 




PLAN 
—Plan of goat house. (Copied from Bryan Hook.) 



INFORMATION CONCERNING THE MILCH GOATS. 



31 



suffers so much as the goat when it is deprived of an abundance of 
fresh air. There .should be plenty of light, and the sun should be 
enabled to shine in. If there is an abundance of room for the ani- 
mals, all the better: crowding- is always detrimental. 

The better barn is one that has a loft above, where the hay is stored, 
and this hay can be fed into a manger or rack from above. The rack 
is better in many respects. The hay in it is easy of access, and not so 
much of it will be spoiled by the goat as when it is in a manger where 
the entire lot may be mussed over. Below the rack a board is fitted 
across the end of the stall, and through this board a hole is made for 
holding a pail or other similar vessel containing feed. The advantage 
of this is apparent. This board should be strong, as the animal will 
use it as a footboard in order to reach the higher for ha} T in the 
rack above. 

The stalls are usually 
from 2 to 2i feet wide, and 
the partitions between the 
stalls extend back about 
two-thirds the length of the 
goat. This length is suffi- 
cient to keep the goats 
from interfering with each 
other when feed is given. 
Each stall should have a 
floor raised slightly above 
the earth. This floor should 
be made of narrow pieces 
of lumber, and a space left 
between the pieces so that 
the liquid manure may 
pass through and awav. 

It Should extend beyond Fig. 2.-Suitable goat stalls. (Copied from Bryan Hook.) 

the partition so far that the goat when tied in its stall will not step off. 
The illustration given herewith (fig. 2) is reproduced from Bryan 
Hook, and seems to answer all the purposes of a satisfactory barn. 
The "loose boxes" shown in the two corners of figure 1 are for 
the kids or for does soon to kid. Attention is also called to the 
milking bench on the outside of the barn. If desired this bench may 
be under cover, but it is always well to do the milking away from the 
stalls and the other goats. Some goatmen build their platforms in the 
stalls about 18 inches high and then milk the goat there, but this is 
not the best plan if it is desirable to obtain milk that shall be free 
from bad odor and bad taste. 

I give herewith a plan of one of my own houses, the arrangem; t of which I have 
found to work well. It is designed to provide the greatest amount of accommoda- 





TT = W 


h\ nfBJf || \iJM 111 


(S^fl^^ffifffl ffl 


^^m^b% 




~~ M 



32 BUREAU OF ANIMAL INDUSTRY. 

tion in a limited space, the inside measurement of the house being 12 feet square. 
The building is of wood, lined inside, and the intervening space packed with straw 
and shavings; thus it is seldom that frost can effect an entrance, a point of some 
importance if it is desired to obtain milk in winter. There are six 2-foot stalls on 
one side, and on the other three 18-inch stalls, and two loose boxes, the latter to be 
used for goats that are expected to kid or for shutting kids away from their dams. 

The upper part of the loose boxes is made — as are also the hayracks — of f-inch 
iron bars. Down the center of the house is a raised path with gutter on each side, 
so arranged that the liquid manure is discharged into a pail, as shown by the direc- 
tion of the arrows. The milking bench is in the open air, but is protected from 
rain by the eaves of the thatched roof. This bench will be found a very necessary 
piece of furniture, for though the animals can be milked in their stalls, the operator 
will be apt to find the stooping posture extremely irksome. If this bench, about 18 
inches high, is placed in some convenient situation and fitted with a manger in 
which the goat's ration of corn or meal is placed, she will require very little training 
to mount it willingly the moment she is released, and in this position the milking 
can be done with comfort. Even a young goat that has never been milked before 
will learn in a few days to stand quietly, and my friends have often enjoyed a 
hearty laugh over the alacrity with which each in turn scampers round to the milk- 
ing bench as its chain is unfastened. — Hook. 

A good yard should be connected with the barn, where the animals 
may get air and exercise during the day if the} 7 do not have the run 
of a pasture. It is also a good plan to have an open shed in this yard, 
where the animals may go to get out of storms or out of the sun's 
heat. If there arc platforms about 18 inches or 2 feet high in the 
shed and the yard, they will prove a matter of great pleasure to the 
goats, which will nearly always seek such places when they desire to 
lie down. 

Feeding should not be done in such yards, as the goats will be cer- 
tain to fight, and it will often happen that serious injury will be done 
to kids or to does about ready to kid. If all feeding is done in the 
stalls in the barn, the goats will always be ready to rush in as soon as 
the door is opened, and each one will go directly to its own stall, where 
it can eat in peace and at the same time get all that is due and no more. 

BEDDING IN THE GOAT BARN. 

The goat never seeks the soft places. If given its choice of a place 
to sleep, it will choose a rock on the highest point in reach. A bed is 
not one of its requirements, and is in no way conducive to its com- 
fort; but it is desirable that some form of litter be provided, such as 
chaff or sawdust, for the sole purpose of absorbing the liquid manure 
that does not pass below the slatted platform in the stall. Straw may 
be used for the same purpose, but the goat is liable to clear it away 
by pawing. Sawdust, although a fairly good absorbent, does not 
make good fertilizer, and it should not be used if the stall cleanings 
are to be preserved for fertilizing purposes; it is, too, in most places, 
likely to cost more than other forms of litter. 



INFORMATION CONCERNING THE MILCH GOATS. 33 



In opening the discussion of this subject the reader must be assured 
that the goat is not the worst animal in the world to jump fences, as it 
is so often charged with being. It may easily be trained to jump a 
fence of considerable height, but ordinarily it will not attempt to jump 
a fence that is over 3i feet high. The goat is naturally a climber, and 
it will amuse itself in walking the top of any fence that offers an oppor- 
tunity for it to get there — such fences, for instance, as the old-fashioned 
"worm" fence, with supports sufficiently slanting to enable the ani- 
mals to walk up them. If there is just a single place where the goats 
may climb upon the fence, depend upon it that the whole flock will find 
it, and never forget where it is. 

However, goats can not climb a fence that is straight up and down, 
neither will they be inclined to jump it; therefore, experience has 
demonstrated that a fence that is 3^ or 4 feet high is sufficient to 
restrain these animals. This fence may be made of wire or boards or 
rails. If it is made of wire, it should be the woven wire, with squares, 
or meshes, so small that the goat can not put its head through. This 
precaution should be specially heeded where there are goats with 
horns, as with the head once through it can not get release without 
assistance. 

The value of any fence for goats, sheep, or cattle is greatly enhanced 
by a strand of barbed wire about 8 inches above the fence. It tends 
to discourage all attempts of the animals to get out, and wandering 
dogs are not inclined to try to go over it. 

The fence should be built close to the ground, and care should be 
taken to see that no opening of consequence is left anywhere, for the 
goat will crawl as successfully as it will climb, and it often astonishes 
people by its success in crawling through small openings. 

SALTING THE GOATS. 

Goats are very fond of salt, which serves its purpose best when 
given properly. While some prefer to provide loose salt at regular 
intervals, the usual practice is to place a lump of rock salt in a place 
easy of access, where the goats help themselves whenever they desire 
to do so. If goats are accustomed to the use of salt, they will not 
take too much of it; but, like other ruminants, they are likely to overdo 
matters if they have free access to an abundance after a period of 
deprivation. The writer has in mind instances where Angora goats 
have been killed by a too liberal supply of salt after having been 
deprived of it for some time. 
19573— No. 68—05 3 



34 BUREAU OF ANIMAL INDUSTRY. 

WATERING THE GOATS. 

Goats are not regarded as very great water drinkers, but when in 
milk they should be enticed to drink as much as possible. The water 
must be fresh and pure, else it will be avoided by the goats until thirst 
compels them to drink it. In the winter season it will be well to give 
it slightl} T warm. 

CARE OF THE HOOFS. 

Where goats have access to a pasture containing gravelly or rocky 
soil, their hoofs will be kept worn down by natural processes; but 
where they are confined in barns and small inclosures, the hoofs will 
grow to great length, and will interfere to a considerable extent with 
the movement of the animals. In this condition the hoof will catch 
and hold between the toes a large amount of dirt, which makes the 
parts sore, and more subject to foot-rot than when the hoof is in good 
condition. It is not difficult to keep the hoofs in proper condition, 
and, since it is necessary, it ought to be done. 

FEED FOR MILCH GOATS. 

All of the foreign writers on the subject of milch goats devote con- 
siderable space to the methods of feeding and kinds of feed, but, 
owing to the very different conditions prevailing in this country, their 
experiences can be adopted in a general way only. The principles 
governing the feeding of milch goats are the same as with dairy cows. 

It will be very natural for those people who have been reading 
about the Angoras and their ability to destroy worthless brushwood 
and weeds to think of the suitability of such places for milch goats. 
These goats have the same appetite for twigs, bark, and weeds that 
the Angoras possess, and such feed may be regarded as desirable for 
growing animals, but when the does are in milk a sole diet of such 
feed is very likely to impart an unpleasant taste to the milk. Besides 
the unpalatability of the milk from such feed, so large a flow can not 
be expected as when grain in some form is fed in addition to the 
browse. The milch goat is a single-purpose animal; she can not pro- 
duce milk satisfactorily and at the same time" destroy brushwood and 
weeds to a large extent. 

Pasturage is highly recommended lyy the English goat men when 
the pasture is large enough to really afford a change of diet, but the}' 
agree that a small pasture — such, for instance, as an acre for two or 
three goats — is very undesirable. They say that it is their experience 
that in such small pastures the goats are so often passing back and 
forth in their former paths that they tire of the feed and will soon 
show a hack of thriftiness, and death follows in a year or two. The 
goat prefers to w T ander over a large area and to gather its food in a 



INFORMATION CONCERNING THE MILCH GOATS. 35 

variety of bits here and there, and therefore a large pasture is quite 
desirable. However, what has just been said about such feed as a sole 
diet must not be overlooked. 

It is a common statement that eight goats will subsist upon the 
amount of feed required for one cow and at the same time yield a 
good flow of milk. Many actual tests made in Germany are cited to 
prove this. Where browse is afforded as a supplementary feed 300 
pounds of hay is a sufficient quantity for a milch goat annually, but in 
an examination of experiments where large milk production was the 
object in view it has been shown that some goats will consume as 
much as 700 pounds annually. It will be well for Americans to esti- 
mate the amount required at 500 pounds at least, since we are not so 
careful to prevent waste as the people of Europe. If permitted, 
goats will waste much hay by pulling it down underfoot; and as they 
are very particular about their food, they will eat nothing that is 
soiled or tainted. 

Without ha}^ or good, dry fodders goat keeping for milk is scarcely 
possible; this class of feed can not be displaced by any other. Good 
hay, such as the goats relish, is preferable to coarser fodders. Clover 
hay probably has no superior as feed for goats. It exercises a stimu- 
lating influence upon the digestive organs and serves as an active 
element in the production of milk. Fresh ha}^, which has not under- 
gone the sweat, is difficult of digestion and easily induces bloating. 
Old and musty hay becomes repulsive. 

Such roots as mangolds, carrots, swedes, Jerusalem artichokes, 
parsnips, potatoes, and turnips are regarded as excellent feed. The 
goats prefer the turnips. All roots must be washed perfectly clean. 
A common method of feeding in England is to cut the larger roots into 
halves and place them with the cut surface uppermost in the bottom 
of a pail. The goat will then work at the pieces until all the inside is 
completely eaten, leaving the rind. The animals seem to enjoy doiqg 
this work. It is advised not to feed the mangolds earlier than Christ- 
mas, as when fed soon after they are pulled the}? - are likely to produce 
scours. 

Elsewhere, under the head of "Flavor and odor of the milk," there 
is some discussion of the influence of garbage upon the milk; but 
those remarks apply especial^ to that garbage which is decaying and 
filthy and which is eaten by the goats because of necessity rather than 
from choice. Clean and fresh refuse from the kitchen and table, such 
as potato and turnip parings, cabbage leaves, and crusts of bread, are 
readily eaten. 

In feeding grain the same judgment must be exercised as when it is 
fed to dairy cows. It must be of the proper kind and not fed in such 
quantities as to produce fat rather than milk. 

Bran is considered a most excellent feed, but its use, of course, will 



36 BUREAU OF ANIMAL INDUSTRY. 

depend upon its cost. The daily ration of this feed will vary between 
one-half and three-quarters of a pound. It will be well to dampen 
the bran with a little salt water. Malt is recommended by some, 
where it can be had regularl} r and at reasonable cost. It is an excel- 
lent milk-producing feed, but it should never be fed sour. 

Oats are specially good for goats that are dry and for kids. From 
one-half pint to one pint a day will be sufficient. Corn is preferred by 
Pegler for goats in milk; not over a pint a day should be given. He 
says that when it is mixed with pease or beans it forms capital food. 
Corn is the most abundant grain feed in the United States, and there- 
fore ought to be of great assistance in the development of a milch goat 
industry. Meal, oil cake, and linseed cake are highly favored. Of 
the latter Kloepfer sa}^s: "It is absolutely invaluable before delivery, 
when, on account of its digestibility and ready assimilation, it is a 
prophylactic against milk fever." In giving oil cake and linseed cake, 
it should be broken into small bits. 

Some remarks on the feeding of various substances are copied here- 
with from foreign writers: 

From my experiments, which I have conducted in the past two years upon my 
experimental animals, one must figure on at least 3 hundredweight of hay yearly 
for each mature animal. If one can obtain more, of course it is so much the better. 
As a means of saving the hay it is suggested that it be cut up and be fed in a narrow 
rack and mixed with straw. By this means the animals will be prevented from 
tramping the feed under foot. It is best in the morning to feed half of the day's 
ration of hay, mixed with equal amount of straw, and after this to give water which 
in severe weather has been allowed to stand in a warm room or in the kitchen. The 
offal from the kitchen serves as the usual noon meal, which should be given not with, 
but without, a large amount of liquid. — Kloepfer. 

Hay is best supplied in its entire state, but may be cut up into chaff and mixed 
with the provender. As, however, this requires the use of a chaff cutter, which it is 
not worth while to purchase merely for goats, it will be generally given as hay and 
not as chaff. Bulky food like this serves the purpose of filling the stomach, which 
requires a certain amount of distention to enable it to perform its functions properly. 
To effect this with corn alone would, in the first place, be expensive, and, secondly, 
so large a quantity of concentrated food would be injurious. In fact, hay or chaff in 
conjunction with corn may be regarded in the same light in the diet of a goat as 
bread and vegetables combined with meat in that of man. There are two kinds of 
hay — meadow hay, composed mainly of grass with a few herbage plants, and clover 
hay, made with that plant alone. The latter is generally preferred by goats, but 
the former is considered best for milch goats, besides also being cheaper. — Pegler. 

It seems to be the general practice to house goats during the night and, except in 
the middle of summer, it is probably best to do so. They will need some food 
during the night— a small armful of grass or some leaves, while, if they are in milk, 
a few oats, say half a pint, will be an advantage. Kids should have some oats every 
day if they are wanted for stock. In the winter some linseed cake is of great use, 
and roots will have to be used — carrots, swedes, and mangels; the mangels ought not 
to be used before February or March. The tops are good food. All roots should lie 
washed. A certain amount of hay must be given, but in small quantities at a time 
or it will be thrown down and wasted. 



INFORMATION" CONCERNING THE MILCH GOATS. 37 

In stall feeding the food will be much the same. It is best given in three meals, 
at regular times, but the food should be varied as much as possible. This change is 
of great importance. A moderate-sized garden will supply most of the food required 
for one or two goats in the shape of waste products, such as the thinning of carrots 
and turnips, the spare young cabbages for which there is no room, the lettuces that 
have bolted, any weeds and hedge clippings, together with potato and apple peelings 
and dry crusts of bread from the kitchen, all kept very clean. —Soames. 

Opinions differ as to the proper time to feed. Some favor two times 
a day and others three times a day. The best results from hay are 
when there is an abundance, and there should be some in the rack at 
night. 

CONCERNING DISEASES OP GOATS. 

It is said by those who write from experience that goats are not 
subject to so great a variety of diseases as sheep, but those diseases 
which do attack them are in the main the same as attack sheep. 

For various reasons, principally because of the limited experience 
with goats in the United States, it is deemed wise not to enter upon a 
discussion of diseases that might occur. Most farmers know quite 
well how T to handle animals with minor troubles, but conditions that 
become serious should call for the services of the veterinarian. 

Let the owner of goats keep ever in mind that prevention of disease 
is nearly alwa} r s easier than a cure. Given a healthy goat, provided 
with good feed and water, plenty of fresh air, and proper housing, we 
have the conditions that do not tend toward disease. 

THE MATTER OF BREEDING. 

TJie hick. — With milch goats, as with any other breed of domestic 
animals, it is very essential that the best buck possible should be 
employed. Not only should he conform to the recognized type for his 
breed, but it should be ascertained whether he is from a strain having 
well-known milking qualities. If his sire is of the proper breed and 
his dam a good milker, the chances are that he is a good animal from 
which to breed. In fact, records of the amount of milk given by the 
dam, granddams, and other near female relatives of bucks should be 
available and the selection of males should eventually be based largety 
on this evidence. These records are not difficult to make in flocks 
which are being carefully bred. There is nothing so important in 
breeding as evidence that the whole family is good in performance. 
Always avoid what are usually referred to as "common" bucks. 

The number of does to be served will depend very largely upon the 
management of the buck. His age and constitution, as well as the 
character and quantity of his feed, have an important bearing upon 
his powers of reproduction. If the buck is allowed to repeat service 
several times for one doe, it is apparent that a smaller number of does 



38 BUREAU OF ANIMAL INDUSTRY. 

can be served than if there is one service only. When carefully man- 
aged, one buck is sufficient for a flock of fifty does. 
The following description is from Pegler: 

A he goat should have a small neat head with plenty of heard and neck short and 
thick, with abundance of hair. The horns may he large, but not too coarse and 
heavy. The chest should be broad and massive, the back long and straight, and 
the ribs well rounded, the tail being placed high up on the hindquarters. These are 
required to he as square as possible, the reverse being the most common failing of 
he goats. The legs must he straight, thick, and strong, and well covered with hair 
on the thighs and buttocks. 

The doe. — In a measure the same characteristics possessed by the 
buck should be prominent in the doe. She should be of a milking 
strain and at the same time have the other recognized qualifications 
for milch goats. For convenience most foreign breeders prefer horn- 
less goats of solid colors, but while horns and long hair may be 
regarded as nuisances, these features really have no influence upon the 
quality or quantity of the milk. It is obvious that an animal with 
short hair is more easily kept clean than one with long hair. 

The animal should present a lanky appearance, with broad muzzle, 
clean-cut head, graceful nock, large in the stomach. The chest should 
be deep and broad and the height should be equal at the shoulders and 
the hips. The udder is hard rather than soft and fat. Sometimes a 
fat udder is mistaken for one of large milk capacity. The size of the 
udder varies with the length of time since kidding and also with the 
Dumber of times she has kidded. It is not uncommon to see the does 
of pure breeding have teats that touch the ground as they walk about, 
especially among the goats of Malta, Spain, and India. Occasionally 
there are found individuals among common or crossbred goats that 
have udders that nearly approach this size. 

The following description is by a German writer of much observa- 
tion and experience: 

In a good milch goat the following points are to be described: Along body, grow- 
ing larger at the hinder parts and beneath, neatly rounded form, a deep and broad 
breast, short legs, broad buttocks, wide but filled out " hungry hole" (the depression 
in front of the hip hone), a neck that is not too long nor too thick, a light, broad 
head, wide mouth, and good udder. The udder should he of considerable size. 
Only those goats can give plenty of milk which have a bulky, well-developed milk 
gland; that is, a large udder. But it is not always the case that a capacious udder 
signifies a high milk yield. The amount of glandular tissue in the udder can he 
augmented by the surrounding flesh and fat, and then the udder is spoken of as a 
fleshy or fatty udder. A large udder is, then, a favorable sign of an abundance of 
milk when it is a genuine udder. A fatty udder feels soft and full; its skin is gener- 
ally somewhat thicker, sparsely covered with long, coarse hair; does not wrinkle 
after milking and diminishes only slightly in circumference. A genuine milk udder 
feels tight and as having kernels in its upper portion; its skin is thin and tender, 
covered with short fine hair, and forms very perceptible folds and wrinkles, which 
fall together after the milking is done, if the condition of the udder is not too tense. 



INFORMATION CONCERNING THE MILCH GOATS. 39 

Moreover, the blood vessels course alongvery noticeably on account of the thin skin 
when the adder is filled— a condition not present in the case of a fatty udder. A 
good milch goat should have a tine, thin skin, which is best examined over the ribs, 
and it should be covered with tine (not bristly), smooth, glistening hair. That the 
absence of horns posseses an alleged influence in making the milk mild in taste has 
been spoken of before. When all these characteristics coincide it is certain that one 
is dealing with a good milch goat. 

THE BREEDING AGE. 

There is probably no other domestic animal that is liable to breed 
so young" as a goat; but, as with other animals, to permit very eav\y 
breeding is to dwarf the doe, and consequently render her almost use- 
less as a good milker. If a doe is bred at the age of 1 year she 
will drop her kids five months later, which is young enough if the 
purpose is to produce a good milker to last through several years. A 
buck may be put to light service at the age of 1 year, but results 
are more satisfactory if he is not bred till from 18 to 21 months old. 

The period of gestation in the doe is about five months (from 117 to 
152 days), the same as with sheep. They come in heat at all times of 
the year, but not frequently between the first of April and the last of 
August. The presence of the buck has its influence upon the appear- 
ance of heat. The doe is in heat in season about every three weeks, 
and the period lasts from one to three days. The signs are unmis- 
takable, and the owner can use his judgment as to when to breed. 

THE TIME TO BREED. 

The information just given above shows that the owner of goats 
may, in a general way, choose his own time for breeding. When 
goats are kept for family use, where a supply of milk throughout the 
year is desirable, a practice is in vogue of so arranging the breeding 
that some of the does may drop their kids, at one time and others about 
six months later. It is only by such a method that one can expect to 
have a constant supply of milk. 

NUMBER OF KIDS AT ONE BIRTH. 

The usual number of kids at one time from milch goats is two, but 
instances are not rare where there are three. Mrs. Edward Roby, of 
Chicago, has a doe which at one time had four kids and the next time 
three. A picture of this goat is shown in plate 1, figures 1 and 2. 
There is a record of a Nubian goat which dropped eleven kids within 
twelve months — four on each of two occasions and three at another. 

Whether the doe shall be required to raise so many kids — or even 
one, for that matter — will depend upon circumstances. If the breed 
is exceptionally good and the kids therefore worth more than the milk, 
it is obvious that the kids should have first consideration. 



40 BUREAU OF ANIMAL INDUSTRY. 



AISING THE KIDS. 



If the sire and dam are of pure breeding, or have been selected from 
nondescript stock because of their milk characteristics, it might be 
profitable to raise the kids, but with ordinary animals the most eco- 
nomical plan is to kill the male kids as soon as born or as soon as they 
are old enough for use as meat. The object in view in keeping the 
female kids is milk production and Hock increase; if their breeding- 
promises nothing in the matter of milk production, which is likely 
if the sire happens to be of poor quality, they, too, should be 
slaughtered. 

All things taken together, the advisability of raising the kids 
depends upon "dollars and dimes," and this is a matter that each 
breeder will be able to decide for himself better than anyone else can 
do for him. 

In European countries goafs milk always brings a higher price 
than cow's milk, and because of this fact kids are often raised on 
cow's milk. This is not a difficult thing to do. An ordinary nursing 
bottle answers the purpose fully until the kid is old enough to drink. 
There might be some danger in this method of raising the kids if the 
milk should happen to come from a tuberculous cow, for it is possible 
for goats to contract tuberculosis, notwithstanding the statement so 
often made that they are absolutely immune from it; and there is no 
other method known, except inoculation, more likely to communicate 
the disease. If the cow furnishing the milk is sound, this method 
ought to prove very satisfactory. 

If a nursing bottle is brought into use it should always be kept 
clean. Particles of sour milk, that otherwise will collect in the nipple, 
will clog the opening, and very often produces sickness in the kid. 

So soon as the kids are old enough to eat the}*- should be allowed 
some green feed. If leaves of trees or weeds are available the kids 
will snip them off, and thus secure a mixture of diet, which is quite 
essential; for goats of all ages soon tire of one kind of feed if it is 
given without change. A little later the kids will begin to eat grain. 
Oats are generally considered the best grain for the growing animals, 
although other grains, when fed with judgment, give satifactory 
results. 

The time for weaning will depend upon the value of the kids. 
Assuming that the kids are sucking, because they are worth more to 
the owner than the milk, they should not be weaned until they can do 
just as well or better on other feed. This time will be not less than 
three months from birth, and not over four months. 

A kid is one of the most delicate animals known until it is two or 
three weeks old. It is frequently said by sheep men that "almost 
nothing " will kill a very young lamb; less than that will kill a kid. It 
must be kept dry, be kept warm, and be well nourished. A cold rain 



INFORMATION CONCERNING THE MILCH GOATS. 41 

upon a young kid is about as certain to produce death as a bullet 
through its body. Angora goat raisers rind it very necessary to ascer- 
tain from the first whether the kids are getting- nourishment in suffi- 
cient quantity, as the milk-producing qualities of that breed are uncer- 
tain: but with milch goats this condition should not arise. However, 
it is better to keep close watch for a few days in order to guard against 
any mishap. After the kid is two or three weeks old it begins rapidly 
to develop a hardy nature. 

IN-AND-IN BREEDING. 

By in-and-in breeding is meant the mating of individuals that are 
closely related to each other. This practice is one which the careless 
breeder is very likely^ to permit or possibly encourage, but he should 
know that, except in skillful scientific hands, it may result in goats 
of weak constitutions. If we are to have a hardy race of goats in 
this country we must avoid everything of whatever nature that has 
a tendency to weaken the constitution of the animals. One of the 
evils from which the Angora goat industry is now recovering was the 
in-and-in breeding that was extensively practiced until a very few years 
ago. Let the milch goat breeders profit b}- that mistake. 

The purpose here is not to condemn in-and-in breeding altogether, 
for it has in some cases proved to be of great benefit; but its success 
depends so much upon a thorough knowledge of the principles 
involved — information which is not possessed by the great majority of 
breeders — that goat men are advised to avoid the practice 1 . Some 
families of goats, as of other breeds of live stock, will endure in-and- 
in breeding better than other families. A family of strong milking 
goats, which will thrive under close breeding, would be especially val- 
uable, because it could be multiplied pure without injury by the admix- 
ture of blood less efficient in milk production. Such blood would be 
useful as purebred milch stock, and the males would be likel} T to be 
prepotent sires to use in improving the remainder of the breed or in 
grading up from common stock. 

HARDINESS OF GOATS. 

The goat is a hard}^ animal; but it must not be understood by this 
statement that it is capable of withstanding all of the hardships for 
which it is so frequently given credit. In a playful way the press 
writers and cartoonists picture the goat as being always thrifty upon 
a diet of posters and tin-can labels, and show it in great happiness in 
a vacant lot that is entirely wanting in weeds and other vegetation. It 
is surprising but nevertheless true that some people believe such 
stories, if one may judge their beliefs by their actions. Thousands of 
Angoras have been starved to death in inclosures — so-called pastures — 
where there was practically no feed whatever. Apparently the animals 



42 BUREAU OF ANIMAL INDUSTRY. 

were expected to gnaw tbe bark from trees large enough for saw- 
logs and to gather leaves and twigs at a height of 10 feet and more. 
The hardiness of the goat is ascribed to various causes, such as the 
large amount of exercise and fresh air that it gets in gathering its 
food, the great variety of food that it secures in thus wandering about, 
and its practical freedom from tuberculosis consequent upon the above 
conditions; but it can not maintain this hardiness without exercise, 
with little fresh air. or with little feed, and that of one kind only. 
There must be also a good shelter from storms easy of access at all 
times, and protection against extreme cold must be afforded in winter. 
Under the conditions first named in this paragraph the goat is likely 
to remain healthy; but it should not be assumed that it is not subject 
to disease. The same precautions should be exercised toward it that 
are accorded sheep. 

After an experience with goats of various breeds, extending over a good number 
of years, I have been forced t<> the conclusion that these animals, under the conditions 
in which they arc usually maintained in this country, are not the hardy creatures 
they are popularly supposed to be, and which I myself at one time thought them. 
No doubt in a wild or semidomestieated state on the rocks and mountains where they 
love to roam, and where they obtain the kind of food best suited to their require- 
ments, these, like most other animals under similar circumstances, rarely suffer from 
disease. But housed in overheated and badly ventilated stables or pastured on rich, 
moist soil, this hardihood no longer exists, and <_'oats become subject to some of the 
diseases common to sheep and cattle. — Pegler. 

POINTS TO BE OBSERVED IX PURCHASING GOATS. 

Aside from the technical points governing the selection of a buck or 
a doe, there are a few others that are worthy of consideration and 
they are discussed here. 

If a registered goat is purchased, both the seller and the purchaser 
should be anxious to see that the transfer of the certificate is properly 
recorded with the registry association. This is usually done by the 
purchaser after the seller has turned over to him the certificate which 
he holds. The purchaser should insist upon this action. He should 
also obtain from the seller a copy of the pedigree of the animal. Of 
course, right now, when registration is just beginning, a pedigree will 
necessarily be very short, but the purchaser should have what there 
is of it. It is not necessary to discuss the value of pedigrees, but live 
stock men all know how important a pedigree is. 

An animal is not necessarily a good one because it is registered; but 
its registration indicates that its sire and dam have been bred along 
right lines, and the chances are that it will be useful for the purpose 
for which it is bred. 

There are some advantages in purchasing an old goat, say 5 or 6 
3 r ears old. She w T ill know better than a young one how to care for 
her kids; she will have become accustomed to the milking operation, 



INFORMATION CONCERNING THE MILCH GOATS. 43 

and probably she will give a larger quantity of milk than a younger 

animal. Resides, if a gout has once given milk, one bus a pretty fair 
index of what she will do in the future. The purchaser should be on 
the alert in order that a goat may not be sold to him that i.s so old as to 
have passed all its days of usefulness. The teeth will show the age until 
the animal is 5 years old, but after that, in the absence of authentic 
records, dependence must be upon the judgment based upon general 
appearances. The condition of head and eyes indicates old age better 
than any other features. A goat is not to be considered old because 
it is thin in flesh, for this condition is a prevailing characteristic among 
milch goats. It is next to impossible to put any fat on one that is 
giving milk. 

The purchaser .should insist upon healthy animals. If he should 
get one that is sick he not only stands a chance of losing it, but the 
sickness may spread to all the others of the flock and finally result in 
total disaster. This would be especially true of the disease known as 
takosis, which is described in Bulletin No. 15 of the Bureau of Animal 
Industry. The animal selected should show spirit in eyes and ears, 
give evidences of plenty of blood, and be a hearty feeder Condition 
as to fatness should not have much weight, but make sure that the 
thinness is not due to poor health. Ordinarily the bucks may be 
expected to carry more flesh than the does. 

PRICES OF MILCH GOATS. 

So far there has been very little dealing in milch goats in the United 
States, and therefore no really definite price. It is evident there will 
be as many different prices as there are different kinds of goats. The 
common American goats can be purchased at this time, if one is so 
fortunate as to find them, at $2.50 to $10, while no prices have been 
made upon any of the purebred animals. The basis of the price to be 
paid must depend upon the value of the animal to the purchaser, and 
in such a case the purchaser himself is the best judge. 

The best milkers of Malta sell at $18 to §25, while the various breeds 
of Switzerland bring about $20 each. In Syria and Egypt they may 
be had for a price as low as $1 each. In England prices are very much 
higher. A very fine milker in the latter country will sometimes bring- 
as much as $10; if a pure Toggenburger, the price is more apt to be 
$100 or more. 

WHERE TO PURCHASE GOATS. 

"Where can I purchase milch goats?" That is the question that 
has often been asked of the Bureau of Animal Industry, and it will 
probably be repeated a thousand times more. The difficulty is that a 
definite and entirely satisfactory reply can not be given; but it is pro- 
posed here to give the best information at hand for the benefit of pros- 



44 BUREAU OF ANIMAL INDUSTRY. 

pective purchasers. At this time, right at the beginning of a new 
industry here, it is, of course, not expected that there are anywhere 
large flocks to which correspondents may be referred; and if such flocks 
are brought together very soon they must necessarily be of the com- 
mon stock. With only about a score of purebred does in the country 
at this time we can not hope for a sufficient number of kids very soon 
to supply the demand for animals of pure breeding. It is the purpose 
of the owners of these purebred animals, however, to keep the blood 
pure through the imported does and to use the pure bucks to the full- 
est extent practicable upon selected American does. This method should 
soon produce a considerable supply of grade kids of considerable value. 

It is obvious that for a time those who desire to purchase milch goats 
will have to depend principally upon the common American stock, 
and these animals will be found generalby in the suburbs of the larger 
cities, where sometimes as many as half a dozen may be found in a 
flock. In the Southern States a considerable number will lie found 
here and there on farms, especially upon those farms tilled by colored 
people. 

Occasionally there are Angoras that give a large quantity of milk, 
hut they are not numerous. The milk of the Angora is equal in qual- 
ity to that of any of the milch breeds, and some analyses indicate its 
superiority over :ill of them. 

LENGTH OF A OOAT's LIFF. 

( Joats have been known to live to be 16 years old, but such instances 
are rare. The average length of a goat's life is probably about 12 
years; and. in the case of does, if they have been well cared for during 
nil of their lives, they may produce kids until that age, but the ability 
to produce milk is greatly diminished. Under the ordinary conditions 
of goat raising, an animal is in her prime when from 5 to 7 years old. 
If one should possess an exceptionally good doe, one which transmits 
her good characteristics to her offspring, he would have a doe worth 
his while to keep till old for breeding alone. 

The buck's period of usefulness depends more largely upon his care 
than that of the doe. If not managed with good judgment, his vitality 
is Liable to be exhausted before he becomes very old. If he is kept 
vigorous by good feed and put to service rationally, he should be yet 
a good getter at 10 or 12 years of age. 

HOW TO DETERMINE THE AGE. 

It is not a difficult matter to determine the age of a goat until after 
it is 4 years old. The accompanying illustration (tig. 3) from Bryan 
Hook is very helpful to an understanding of this matter. During the 
first year of a kid's life its teeth are small and even and sometimes 
separated, as shown in the illustration; the second year shows the two 



INFORMATION CONCERNING THE MILCH GOATS. 



45 



front teeth as being much larger and higher; the third year adds two 
more large teeth; the fourth year, two others; and the fifth year, 
two others yet, which completes the set. After this time the only way 
to know a goat's age is from records that may have been kept; but 
one may form some judgment of its age by its general appearance. 

goat's flesh as food. 

There is a prejudice in most countries against goat's flesh as food. 
This is the outgrowth of experience with common and milch goats, 
the flesh of which, from mature animals, is tough and often of strong- 
flavor. In some parts of Asia, especially in Asia Minor and Syria, 
the goat, however poor its flesh may 
be, is the only economic source of fresh 
meat, and many are used there in this 
way. 

The kids are everywhere considered 
a table delicacy. There is in the meat 
none of the unpleasant features of that 
from the older animals, and it is gener- 
ally said to be superior in flavor to lamb. 
They should be slaughtered for eating 
when from one to three months old. A 
correspondent of this Bureau, in writing 
of the goats kept in the Italian settle- 
ment at Palisades Park, N. J., states that 
the kids, when dressed at eight weeks 
old, sell readily at $3 to $5 each. Of 
course, this localit} T is near the largest and best market of the country, 
but the delicacy of their flesh ought to insure a ready market anywhere. 

THE SKINS. 

The skins of milch goats are of better quality than those of the Angora 
breed, and are the kind used in the manufacture of shoes and gloves, 
and those from the colder parts of the country are better than those 
from the warmer parts. Inasmuch as the United States imports mil- 
lions of dollars' worth of goatskins annually, it would seem that there 
should be a ready market for all that might be produced here. It is 
estimated that the skin from a kid of two months is worth when dry 
about 25 cents. 

Probably most people who handle goats know how to care for the 
skins, but for the benefit of those who may desire information on this 
point the following is copied from Pegler: 

The operation of flaying should be performed as soon after the death of the animal 
as possible, for if it be delayed any length of time the hide may deteriorate in quality; 
this is sure to be the case if the goat dies from disease and has been left until decompo- 




F/FTH YFXtf 



—How teeth show the ago of goats. 
(Copied from Bryan Hook.) 



46 BUREAU OF ANIMAL INDUSTRY. 

sition has begun to take place. To remove a skin properly requires some skill and 
care, so as not to cut it with the knife, and at the same time leave as little flesh and 
fat attached to it as possible. Those who are inexperienced in such work had better 
employ their butcher's slaughterman, who for a trifle will kill, flay, and cut up their 
goat in a workmanlike manner. When the skin has been taken off, all the bits of 
flesh and fat adhering to it should be carefully removed with a knife, and the hide 
placed to dry, the hair side inward, in a covered, airy place free from damp. To pre- 
vent it from shrinking the head and tail ends should be stretched out and nailed on 
a board, and the leg parts spread out with skewers. Skins are sometimes preserved 
with salt and dried afterwards, but salt should not be used where it is intended to 
convert them subsequently into leather, as it never becomes thoroughly eradicated. 
The process of salting consists of laying the skins flat on the ground and well sprink- 
ling the flesh side with salt and alum, more particularly on the edges and spinal por- 
tions. They are then folded by being doubled, first lengthwise down the center, and 
then one fold over the other until a square is formed; they will keep good in this 
manner for a considerable time, and may be dried afterwards. 

MILCH GOATS AS BRUSHWOOD DESTROYERS. 

The pronounced habit possessed by Angora and common goats of 
eating brushwood and weeds in preference to any other feed is well 
known, and the thought will doubtless occur to many people that 
milch goats have the same predilection; and, indeed, they have. 
Whether or not brushwood is the best feed for them is a question that 
should be considered. German writers on the subject of milch goats 
discourage the practice of some of allowing the goats to browse largely 
upon brushwood. They contend that the twigs and leaves not onty 
have a tendency to impart an unpleasant flavor to the milk, just as in 
the case of cows, but lessen the milk supply and shorten the period of 
lactation. In foreign countries the goats wander along the roads and 
up the mountain sides and gather whatever feed may be accessible, 
but only a small percentage of their food is brushwood. 

In this country the case will probably be that the feeding grounds 
will usually contain some brush and a small amount will hardly do 
harm; on the contrary, a little brushwood browse will serve as a tonic 
and thus help to ward off disease. The act of browsing furnishes 
exercise — something which is an absolute necessity. However, it 
would not be well to place goats giving milk in pastures where they 
can have their till of leaves and twigs, even if the temptation to do so 
is strong. Milch cows are not profitable under such conditions, and 
there is no reason why goats should do any better than cows. There 
are alwa}?\s kids, however, and the brushwood pastures would prove a 
most excellent place for them; there they would thrive under the most 
favorable conditions. 

The proper feeding of milch goats is discussed elsewhere in this 
article. (See p. 34.) 



INFORMATION CONCERNING THE MILCH GOATS. 47 

THE MATTER OF FERTILIZER. 

It has been estimated by careful observers that the value of the 
manure produced by one sheep, in regions where manures are pur- 
chased at commercial prices, is $3.30 per year. There is no special 
difference between the manure of the sheep and that of the goat, 
except that the latter animal produces more of it. But it will depend 
upon circumstances whether this average of $3.30 per head is actually 
realized. If the goats remain upon rocky hillsides or jn a stony 
pasture both day and night, very little good will result from the fer- 
tilizer; but if the}' are confined in a house at night or in a small inclos- 
ure where the manure can be collected and saved, or if they run upon 
land that is later to be used for the production of vegetables, grain, or 
grass, it will prove to be ver}^ valuable. The influence of a very few 
animals is felt over a considerable area of land. There is a perma- 
nency in the effect of such manure upon the land that can not be 
obtained from commercial fertilizers, yet many farmers waste barn- 
yard manure and pay high prices for the latter. 

Angora goats have been given much well-deserved credit for destroy- 
ing the brushwood and weeds upon valuable land and at the same time 
depositing upon the land a good coating of fertilizer. This clearing 
and fertilizing, aided by the sun's free access, have caused fields of 
blue grass to spring up where only weeds and bushes grew before. 
Milch goats will not do less if the opportunity is afforded them. But 
it must be borne in mind, as elsewhere mentioned, that much browsing 
is likely to have a bad effect on both the quantity and the quality of 
the milk. 

HORNS OR NO HORNS. 

Some German writers make strong claims, without specifications, 
however, for goats without horns, but a study of the matter seems to 
show that as between the horned and hornless varieties there is no dif- 
ference in the amount of feed required or in the quality and quantity 
of the milk produced. The hornless varieties are not so likely to do 
injury to each other when running in flocks as those bearing horns, 
and in this respect are desirable. It is the opinion of this writer that 
the presence or absence of horns has no influence upon the value of 
the goat as a milk producer, but it is granted that the horns are a 
nuisance and of no value to the animal except as a weapon to be used 
against dogs. In forming new breeds or subbreeds it might be found, 
not only possible, but very desirable to breed hornless types. 

WATTLES ON THE NECK. 

The processes, or appendages, two in number, attached to the under 
side of the neck of many goats occasion no little comment regarding 



48 BUREAU OF ANIMAL INDUSTRY. 

their significance. Some have a notion that the presence of wattles 
indicates pure breeding- or a large infusion of pure blood. This is not 
the case, however, as many of the most useless common goats have 
them, while some purebred milch goats do not have them. Wattles 
are not confined to goats. Many people are familiar with a peculiar 
kind of hog which was numerous in the Indian Territory twenty or 
more years ago that had wattles very much like those on the goat. So 
far as the writer knows these processes signify nothing and have no 
function. 

WORRYING BY DOGS. 

Dogs do not worry goats to the extent that they do sheep; but the 
failing is not with the dogs. The goat is better able to take care of 
itself and is more inclined to do so. However, it will never be 
entirely safe to expose kids where there are worthless curs in the 
neighborhood, for this is the class of dogs that usually worries sheep. 
It is not often that a well-fed dog of good blood is guilty of worrying 
sheep. Kids are not able to care for themselves. Grown goats will 
offer fight, and a sheep killing dog never wants to encounter any other 
animal that fights; and }^et a hungry dog may do considerable damage 
to a goat that offers fight. Whoever is familiar with the common 
goats that are so often found about livery stables has observed that 
dogs always give the goat the right of way; these goats have been 
trained to fight, and this has made them masters. A goat does not 
need much training to make him fight a dog, and this little should be 
given to a buck for the benefit of the whole flock. 

IMPORTATIONS AND IMPORTING. 

We shall never know how many goats have been landed upon our 
shores from foreign countries previous to the establishment of strict 
quarantine by the Department of Agriculture; but in the aggregate 
there must have been quite a number, since they came as mascots of 
sailing crews; and, too, immigrants were sometimes successful in land- 
ing with kids in baskets. However, there appears nowhere to have 
been an effort to keep the blood of any such animals pure, and any 
virtue that there might have been in any of the breeds imported was 
soon dissipated in the numerous and indiscriminate crosses that fol- 
lowed. It is not likely, however, that any such animals were of the 
leading milk breeds, such as those of Switzerland, Malta, or North 
Africa. They probably came, rather, from Italy, the West Indies, 
South America, or the British Isles. 

The real record of importations of milch goats into the United States 
begins with the date of July 11, 1893, when W. A. Shafor, Hamilton, 
Ohio, who is secretary of the American Oxford Down Record Asso- 



"•?' r 




Plate 1. 


If. 






V 




51 h 


• 




\ 


1 

3 










SI 




I 3F^ • ^ 

2 








A^^ 






I 1 i 

■ * 



American Milch Goats. 
Photographs furnished by Mrs. Edward Roby and Br Wm, More Decker. 





•SFV ^ ^ 




jSf 2^ 


■T^P* 


"* ^^ V -!^fe<t 


BE! 


^gHg, 


H B^*7 


^■^^^ 




* $g$> 




*J \ # 




■ ** , 








fc 




American Milch Goats. 




v/ 



Australian Goats. 
Photograph furnished by H. Hocking, Australia. 



K , 



INFORMATION CONCERNING THE MILCH GOATS. 49 

ciation, and also secretary of the American Milch Goat Record Associa- 
tion, imported 4 Toggenburgers which he purchased in England. 
Owing to many adversities, not of sufficient importance to recount 
here, these animals did not thrive, and at this time only a few head 
remain. 

The second importation was made by William J. Cohill, Hancock, 
Md.; Robert N. Riddle, Carteret, N. J.; William More Decker, Buf- 
falo, N. Y. ; and S. King Bayley, Westwood, Mass. These animals 
were personally selected in Switzerland by F. S. Peer, all coming 
through the Canadian quarantine. They arrived in the United States 
May 25, 1904. This importation consisted of 16 Toggenburgers and 
10 Saanen. They had a hard voyage and consequently arrived in very 
poor condition. Five have since died, but the death of 3 of these 
resulted from accident. The remainder of the importation is now 
reported to be in excellent condition. 

It is neeessaiy to record here another importation (date unknown) 
of two milch goats from the Black Forest of Germany (usually 
regarded as Swiss goats), now the property of William J. Cohill, of 
Hancock, Md. These animals he secured from Carl Hagenback, at the 
World's Fair, in October, 1904. The breed to which they belong is 
not definitely determined, but, as elsewhere stated, the writer is of 
the opinion that they are of the Schwarzwald breed. As both 
of the goats mentioned are does, and there are no others of the kind 
in the country, so far as known, the breed can not be perpetuated 
pure under present conditions. A picture of one of Cohill's goats of 
this breed is shown on plate 7, figure 3. 

REGISTRATION. 

The American Milch Goat Record Association was organized on 
November 12, 1903. It came into existence for the sole purpose of 
encouraging the establishment of a milch goat industry in the United 
States. Recognizing the difficulties to be encountered in importing 
purebred animals from Europe and Asia, tha founders of this associ- 
ation decided to admit animals upon a very liberal basis. It was evi- 
dent that the foundation stock of this new industry, with very few 
exceptions, must be selected animals from the nondescript varieties 
already in the United States. Therefore it was decided that the chief 
qualification for registration in this association should be that the doe 
shall yield at least 2 quarts of milk per day. The period of lacta- 
tion to be required has not yet been determined upon. 

This association registers all breeds which have the proper qualifi- 
cations, and under this registration the animals are known as Ameri- 
can milch goats, a proposed breed whieh is discussed on the next page 
following. 

19573— No. 68—05 4 



50 BUREAU OF ANIMAL INDUSTRY. 

As there are now in the United States a few head of purebred Tog- 
gen) >urg and Saanen goats, every effort should be made to keep them 
pure; and, although they are registered as American goats, a separate 
register for each of these breeds has been started and all the importers 
have registered their stock in them. 

Further information regarding registration may be obtained from 
W. A. Shafor, secretary of the American Milch Goat Record Associ- 
ation, Hamilton, Ohio. 

BREEDS OF MILCH GOATS. 

The goat was probably one of the first animals to be made to sub- 
serve the interests of man, yet no other domestic animal has been bred 
so aimlessly and so carelessly as it has been. It is found in all parts 
of the world, and the varieties are so numerous that no effort has been 
made at any time to classify them into breeds. The purpose in this 
work is to mention but a few, and these of the milk-giving type. It 
must not be understood that this list mentions all of the kinds of milch 
goats, but those only which have been developed most highly for milk 
production. Omty a few of the Swiss breeds are described, although 
Anderegg is authority for the statement that there are in Switzerland 
not less than sixteen pure breeds of goats. It appears that each val- 
ley there has its own distinct type of goat and the resident of no val- 
ley has any desire to import a variety from another valley, no matter 
how beneticial this might prove to be, and, indeed, his own valley peo- 
ple would resent such action. 

The descriptions which follow are almost wholly from German writ- 
ers on goats. The breeds that are represented in the United States 
are the Toggenburg, the Saanen, and the Schwarzwald. The other 
breeds are mentioned in order to give such information as is at hand 
for the benefit of those who may desire to know something about 
them. 

The American goat. — This is a name which has been suggested 
for the breed which it is desirable to develop by selection from the 
so-called common goats now in this country. It is known that among 
these goats there are often found some excellent milkers, although 
their origin is obscure. We are told that some of the Italian immi- 
grants have frequently brought with them from the old country very 
young kids in baskets. These were cared for as one of the children 
and among the children, and they have no doubt grown up and exerted 
a considerable influence upon the general average of the milk supply 
in the neighborhoods to which they were taken. Other good milkers 
are said to have been brought from Bermuda, and this blood has prob- 
ably had its effect also. We should not be surprised, then, when we 
occasionally hear of a goat that will give from 1 to 2 quarts of milk 



INFORMATION CONCERNING THE MILCH GOATS. 51 

daily. Very recently this Bureau has been informed !ry a business 
man of New Jersey that there is a large number of goats kept in the 
Italian quarter at Palisades Park, and upon special inquiry he learns 
that the average amount of milk produced, so far as an estimate can 
show, is 3 pints per day. This milk retails among the Italians at 12 
cents per quart; and butter is also made there from goat's milk to a 
limited extent which sells at retail in New York City at 30 cents per 
pound. 

These are the kind of goats that should be selected as a foundation 
for the American breed, and if their milk characteristics were further 
increased by crossing with either the purebred Toggenburg or Saanen 
bucks which are now in this countiw, we should soon see a breed that 
would produce a satisfactory amount of milk and at the same time 
have all of the hardiness possessed bj^ our common goats. 

Some work along the lines suggested has already been done in 
various places, and occasionally a very good milker is produced. One 
of these animals showing excellence is Watita (pi. 1, tigs. 1 and 2). 
When this doe was fresh and on green food, she " gave almost a gallon 
of milk per day," to quote her owner's words. The illustration, which 
is furnished by Mrs. Edward Roby, the owner, of Chicago, 111., shows 
the doe at 3| }*ears old and 3 months after her second kidding. At 
the first kidding of the doe she dropped four kids and three the second 
time. Her conformation and record show her to be a very desirable 
animal as one of the mothers of the American milch goat. 

Two similar animals are Bluebell and Mrs. Cotton (pi. 1, figs. 3 
and 4), photographs of which are furnished by Dr. William More 
Decker, the owner, of Buffalo, N. Y. A glance at the picture of the 
former shows her to be much above the ordinary goat, while the latter 
shows some of the markings of the Toggenburg breed. Bluebell is 
5 months old, bluish gray trimmed with black, and the hair noticeably 
soft. Her mother produced a good quantity of milk that was of very 
high quality. 

The writer is indebted to J. R. Chisholm, of Queensland, Australia, 
for the photographs of the row of milch goats shown by plate 2. 
This gentleman states that there are in his country large numbers of 
such goats that will yield 3 quarts per day. They are not purebred 
animals, and, so far as is known, they have no blood of any of the 
pure breeds. The animals shown in the illustration indicate what is 
possible for American breeders. 

The Maltese goat. — This well-known breed of goats is, as the 
name signifies, from the island of Malta, in the Mediterranean Sea. 
The island comprises but 95 square miles, and its population at this 
time is about 200,000. There are kept on the island, however, about 
30,000 goats (among which are enumerated a few sheep) for milking 



52 BUKEAU OF ANIMAL INDUSTRY. 

purposes, while the number of cows is only about 900. There are no 
pastures there. David G. Fairchild, agricultural explorer for this 
Department, notes that the goats are fed on scraps of all kinds, such 
as they may be permitted to pick up on the streets, where they usually 
wander about in small droves. This habit of subsistence is certain to 
give to the milk an unpleasant flavor, and it is not a matter of surprise 
that the English contingent of the population prefer condensed milk 
from England or the United States. "Their milk has the usual strong 
taste," says Fairchild, " but is drunk either alone or with the morning 
coffee by many Europeans regularly, and one soon becomes accustomed'' 
to it." 

The proper winter food for the Maltese goats is the chick pea, broad 
bean, and sulla, all of which are grown all over the rocky island. In 
. summer they obtain much feed from the leaves of maize and prickly 
pear. 

The hair of this breed is long, the color being white and reddish 
brown or black. Hook says, referring to those which have been 
imported into- England, that "the color is almost invariably white, 
with more or less red markings." 

The Maltese goat is usually hornless, but the presence of horns is 
not an uncommon sight. The legs are short and the body compactly 
built. The ears are moderately long and are horizontal. The udders 
are large, oftentimes nearly touching the ground as the animal walks. 

Hook says that it is quite difficult to acclimatize them in England. 
The weather appears to be too cold and wet. The real injury is prob- 
ably due to the wet cold rather than to the cold alone, for the}' have 
hair enough to protect them against ordinary cold. We know that no 
dry cold is too severe for the Angora, but a little wet cold of ten causes 
death, and probably the Maltese is influenced in the same manner. 

The same difficulty of acclimatizing would no doubt be encountered 
in some parts of the United States, but Fairchild, who is familiar with 
the climate of Malta, says: 

It is my opinion that, with proper attention to the matter of feeding and a con- 
sideration for their social habits, this breed of goats might be introduced into southern 
California with great advantage. They could possibly be substituted for the wild 
breed which now overruns the rocky islands off the coast near Santa Barbara. 

There is a prevalent idea on the island of Malta that the Maltese 
goat does not do well when transplanted to the mainland, but the idea 
is a mistaken one. This breed of goats when raised in Tunis, for 
instance (pi. 6, fig. 2), is in every way equal to those raised in Malta. 
Fairchild , s observation was that the goats thrived as well and the 
udders were as fully developed in Tunis as in Malta. 

Whether or not the Maltese goat will thrive in an}- part of the United 
States is a matter for the future to settle, for no animals of this breed 




Figs. 1,2.— Poona (India) Goats. Fig. 3.— Spanish-Maltese Goat. 
Photograph of first two furnished by David G. Fairohild and of the last one by B. H. Van Raub. 




Maltese Milch Goats. 
Photographs by Sallie Russell Reeves. 



Bul. No. 68. B. A. I 




Maltese Milch Goats. 
Photographs by Sallie Russell Reeves and David G. Fairchild. 



INFORMATION CONCERNING THE MILCH GOATS. 53 

have ever been imported. If a warm climate is necessary, our entire 
South and Southwest would undoubtedly prove adaptable. All long- 
haired goats now in this country thrive well in the cold sections, if 
they are not exposed to wet cold, and it is confidently believed that 
the Maltese, having long hair, could soon be acclimatized. The long- 
haired Mexican goat finds no difficulty in surviving the cold of our 
Northern States, and the Maltese may prove itself as hardy. A few 
years ago a few head of Maltese goats were imported into Canada, and 
it is reported that they are there fulfilling all expectations. 

It should be stated in this connection that this breed is entirely dif- 
ferent from the Spanish Maltese goat, which is discussed hereafter. 

With reference to milk production, the Maltese goat is among the 
best breeds. They have been bred so long in Malta for the single 
purpose of milk production that most of the does are good milkers. 
This feature is more constant among them as a breed than among the 
Toggenburg or Saanen breeds. The period of lactation is a long one, 
and the quantity of milk given is from 3 to 4 quarts daily. 

The milk vendors in this island drive their animals along the street 
from door to door, and draw the milk as it may be required by the • 
purchaser. The man or boy having the goats in charge squats behind 
the animal and draws the milk into a cup. 

The Toggenburg goat/' — This breed is called the aristocrat of the 
milch goat family. There are some breeds that are more hardy perhaps, 
some that are more prolific, some that will show occasional individuals 
of greater milk production, and several that present a more robust 
appearance, but the Toggenburg seems to combine in itself more of 
these characteristics in high degree than any other breed. 

This breed is from the Toggenburg Valle3 r , a district forming a con- 
siderable portion of the Canton St. Gallen, in the northeast section of 
Switzerland and about 70 to 100 miles from Berne. Here they have 
been bred for centuries. 

The color of the animal is brown (not dark brown), with a white bar 
down each side of the face, which may easily be seen in the accom- 
panying illustrations (pis. 7, 8, and 9). The legs, below the knees and 
hocks, are light gray or almost white. There seems to be a general 
understanding throughout the Toggenburg Valley as to the markings 
and general characteristics of these goats, except as to the length of 
the hair. There are long-haired and short-haired Toggenburgers, and 
some breeders select the one kind as being more hardy and some the 
other kind, disputing the greater hardiness of the long-haired ones. 
Peer says: " Where I found in one flock Toggenburgers having long, 

"This description includes that of Mr. F. S. Peer, who visited the Toggenburg 
Valley early in the year 1904. 



54 BUREAU OF ANIMAL INDUSTRY. 

medium, and short coats, 1 was not able to get a positive answer that 
one was hardier than the other." All agree, however, that the coat, 
whether long or short, should be thick and line. 

Notwithstanding the lanky and lean appearance of these animals, 
the does are quite attractive. The bucks have a harsh and most serious 
expression, owing principally to the shape of the head and the large, 
coarse beard. They are not given to fighting, however, and are free 
to a large extent from the odor that is generally so objectionable in 
males among most other breeds of goats. 

The udder of the Toggenburger when distended is carried high 
between the legs. The teats are usually very large and long. 

The Toggenburg is generally called a hornless breed, but instances 
are not uncommon where horns are developed. Peer states that he 
did not see a specimen having horns in the Toggenburg Valley, owing 
no doubt to the custom prevailing there of weeding out those that 
develop horns. And he further says that "among the animals of this 
breed selected by me for importation to the United States, one gave 
birth to a female kid that developed a perfect set of horns, which by 
the time she was 3 months old were fully 5 inches long." It is 
remarkable that at this writing (December, 1901) only one other kid 
from this importation has been born, and it, too, like the one Peer 
mentions, has horns. 

The breed is somewhat slender, and one of its principal character- 
istics is its groat leanness. Except for its greater size, it much 
resembles the Appenzeller; indeed, Hook, referring to the peculiar 
coloring and deer-like shape of the Toggenburger, says the facts sug- 
gest the possibility of its being a cross between the Appenzeller and the 
chamois, which abounds in that section of Switzerland. Peer says the 
opinion is general among the Swiss peasantry that the Toggenburger is 
the result of such crossing; and, while he believes this is extremely 
doubtful, he mentions a kid having "as perfect a pair of horns as ever 
was seen on a chamois."' It may well be doubted if any cross of the 
kind was ever produced. The ears are pricked usually, but sometimes 
held in a horizontal position, and are of moderate size, as is the case 
with all Swiss varieties. 

In discussing this breed, Hook points out an important feature which 
is applicable to all breeds, namely, that the high position occupied by 
the Toggenburgers as milk producers has been attained by the careful 
selection of individuals for breeding, and from their offspring, pre- 
serving those only for breeding which have proved themselves to be 
good milkers. This practice can not fail to lead to definite results if 
the selections are made intelligently. The Toggenburgers are especi- 
ally noted for their great milking qualities, and in this particular they 
probabi}' excel all other breeds, unless the Nubian is excepted. In 
Switzerland there are ;i goodly number of the more intelligent breeders 



INFORMATION CONCERNING THE MILCH GOATS. &0 

of these goats who are breeding- only the best milkers. These goats 
give from 4 to 5 quarts a day. as a rule, while the best produce from 
5 to 6 quarts, and, in extraordinary cases, as much as 7 quarts per day. 
Their persistence in giving milk is a noteworthy characteristic. Some 
of those that were imported last May (1904), and which were in lacta- 
tion for the first time, are still giving milk (December, 1904), and will 
probably continue to do so until they are " dried oft"" 1 by their owners. 
And yet they were carried from place to place in Europe before being 
placed on shipboard at Antwerp, then a sea voyage covering much 
more than the usual time before reaching Canada, and finally three 
days by express (without being milked or fed apparently) to their 
destination. 

This breed can probably be acclimatized in the United States with- 
out difficulty. They will fare better in the mountainous sections than 
in the lowlands, and whenever they are taken to the lowlands the}?" 
should be kept strictly away from marshy places, else their hardiness 
will soon disappear. Hook's observations on the Toggenburger in 
England are contained in the following: 

The Toggenburg goat is, in my opinion, by far the most valuable and the best 
suited to our climate of all the pure breeds that have been introduced into this 
country, and, having now become fairly common and well established with us, is 
the breed I should unhesitatingly commend to the attention of goat keepers. 

The Saanen goat/'— The Saanen breed (pi. 10) takes its name from 
the Saanen Valley of Switzerland, which is about 70 miles southeast of 
Berne, where they are quite numerous; but they also abound in the 
Upper Simmen Valley. The Saanen is the largest breed of Switzer- 
land; it is quite tall and lean and lanky, like the Toggenburgers. Its 
color is pure white or creamy white. The hair is short, except a strip 
along the spinal column and down the flanks and on the lower part of 
the thighs. 

The Saanen does are especially beautiful, with slim, long, graceful 
necks, and clean, breedy looking heads; the head of the buck is decid- 
edly masculine, but does not have the serious expression of the Tog- 
genburger. The breast is well developed; as a rule, the udder is very 
pretty and carried high. This is considered a hornless breed, but, as 
with the Toggenburgers, occasionally one is found with horns. 

Germany imports many of this breed, especially of the males, in 
order to cross them them upon the German farm goat, and the result- 
ing improvement has been very pronounced. In 1893 it is said that 
several thousand head were taken out of the Saanen Valley. Notwith- 
standing this fact, the German writers are very careful to warn pro- 
spective importers that the breeders of Saanen goats in Switzerland are 
never inclined to sell their best milkers and that there are likely to be 

« This description includes that of Mr. F. S. Peer, who visited the Saanen Valley 
early in the year 1904. 



56 BUREAU OF ANIMAL INDUSTRY. 

a large number of ver}^ poor milkers, which they do sell to anyone 
who will buy. In other words, while the name of this breed means 
much for some individual animals, it also means that the name is not 
a guaranty of high merit. Peer says: 

As compared with the Toggenburg family, my observations lead me to say that, 
as a family, there are propably more large milkers among the Toggenburgers than 
among the Saanen, but that the best of the Saanen goats are superior to the best 
Toggenburgers. In other words, taking a given number of each breed as they come, 

1 would expect the Toggenburgers to show the largest total yield, but among the 
best of each breed, I would expect the Saanen to win. 

Doctor Kohlschmidt, director of the agricultural school at Freiberg, 
Saxony, conducted experiments in 1896 and 1897 with various goats to 
test their capacity for milk production, and one of his conclusions 
was that the Saanen goats, which had been imported into Saxony in 
1894, with the same feed and methods of keeping that the Saxony goats 
had, could not be classed as anything better than the Saxony goats, as 
regards both quality and quantity of milk. Dettweiler speaks of Sax- 
oivy as a place "where no one bothers himself about the goat," and 
therefore we have the right to infer that the Saanen goats which 
entered into Kohlschmidt's test bad not been selected for importation 
with that care which is pointed out by most German writers .to be so 
ne.cessaiy . However, if the Saxony importations of 1894 were selected 
without much care, they proved to be fair milkers, as we shall see by 
the records below, and the Saxony goats that equaled their yield were 
excellent for common stock. In Kohlschmidt's experiment ten Saanen 
goats were employed — seven of them 3 to Si years old, and three from 

2 to 2£ years old. The average quantity of milk produced during the 
year by these ten goats was 678.41 liters, and the smallest production 
was 421.94 liters. The following statement shows the annual produc- 
tion per head: 

2 gave over 400 liters (423 quarts). 

3 gave over 500 liters (528 quarts). 

1 gave over 600 liters (634 quarts). 

2 gave over 800 liters (845 quarts). 

2 gave over 900 liters (951 quarts) . 

Animals of this breed which were fourteen months old gave an 
average during their first lactation of 509.72 liters per head per year. 
The maximum was 665.69 liters and the minimum 351.31 liters. 

Wilsdorf says that Saanen goats, for a time after kidding, give from 
4 to 6 liters of milk per day, and that "this yield happens not occa- 
sionally, but, as a rule, in the Saanenthal;" and Peer says "the best 
of them are probably the best in the world, giving from 5 to 6 quarts 
per day of the very best quality." 

Neither Pegler nor Hook mentions any specimens of the Saanen 
breed in Great Britain, and it is not likely that there are any there. 




Figs. 1, 2. 4.— Imported Toggenburg Goats. Fig. 3.— Schwarzwald Goat. 
Photographs furnished by Wm. J. Cohill. 



Bul. No. 68. B. / 




TOGGENBURG GOATS IN SWITZERLAND. 
Photographs by F. S. Peer. 





Imported Toggenburg Goats. 
► Photographs furnished by S. Kins: Bayley, Massachusetts. 




Saanen Goats in Switzerland. 
Photographs by F. S. Peer. 



INFORMATION CONCERNING THE MILCH GOATS. 57 

Several head came to the United States in the Peer importation in 
May. 1904, and so far they seem. to be acclimatizing very well. With 
rational treatment they will probably do well in any part of the coun- 
try, but especially in the mountainous sections. 

The Appenzell goat. — This is another Swiss breed. It shares with 
the Toggenburger the right of possession of the Toggenburg Valley, 
where both breeds are raised side by side. As the Government grants 
a subsidy to these breeds when kept pure, but never does so when 
crossed, they are seldom allowed to interbreed. The Appenzeller is a 
good milker, and is considered inferior only to the Toggenburger and 
Saanen. It is often mistaken for the latter, especially in the case of 
those that are pure white. Some of them are, rarely, dark or spotted. 

The Appenzeller weighs about 110 pounds. Its head is flat and horn- 
less. One of the strong claims made for it is its great hardiness. It 
is easily acclimatized. In Switzerland many are kept in stables. 

Anderegg is authority for the statement that the Appenzeller pro- 
duces 3£ liters of milk per day. 

It is said that the results of crossing this breed with either the Tog- 
genburg or Saanen breeds are always negative. 

The Schwarzthal goat/'— This breed, sometimes called the Glacier 
goat, or the saddle goat, belongs t-~> Canton Valais, of Switzerland, and 
is specially numerous in the Rh N Valley. The frontispiece of Hook's 
"Milch Goats and Their Management" is a picture of several of these 
goats in the Rhone Valley. It is a large animal, having legs and horns 
resembling the chamois and a tuft of long hair on the forehead. It is 
a very striking animal because of its size and its coloring. The tirst 
third of its body, including the head, the neck, and the breast, is black, 
while the remainder of the body is pure white; these colors meet just 
back of the shoulders. The front hoofs are black and the hind ones 
white or yellow. 

This is one of the hardiest of the breeds, if not the hardiest, as 
it withstands exposure better than am T other of the goats of Switzer- 
land or France. Because of this hardiness principally, but somewhat 
on account of its peculiar^ striking colors, it is selected for export to 
Holland, Germany, Norway, and Sweden. 

Another peculiarity of this goat, according to Pegler, is that "it 
almost invariably has but one kid at a birth,"' though it yields a large 
quantity of milk. 

The quantity of milk given by this breed is not equal to that yielded 
by the other principal breeds of Switzerland, and the quality is also 
inferior. The following is from He »k : 

Very large herds are to be seen on the Ej -ishorn and Reider Alps. At the latter 
place I once chanced upon a herd just as che herdsmen commenced the evening 

« This description includes the observations of Mr. Peer. 



58 



BUREAU OF ANIMAL INDUSTRY. 



milking. There were two milkers, and as each goat was finished a young assistant 
caught and presented another, and the whole herd of fifty or sixty animals was milked 
in a remarkably short time, the produce being carried in one of the upright tubs upon 
the herdman's back; but I must say that I considered the amount on this occasion 
very small for so large a number of animals. These goats, however, were not so care- 
fully treated, and not housed as are those of the Toggenburg Valley, and after having 
been milked were driven off to spend the night upon the mountain side. 

At the time of Hook's writing (189f>) the only specimens of this 
breed in England were in the possession of one man. There is very 
little in print about them, but that little seems to indicate that their 
hardiness is their only feature that would recommend them for the 
United States. 




(Copied from Hoffmann.) 



The Schwarzwald goat. — This 1 treed (fig. -i) is generally fawn col- 
ored, with a black stripe down the middle of the back, some dappled, 
and occasionally some white animals. The skin is soft and smooth, 
with short shining hair. The head is graceful. About one-fourth of 
the goats are horned. The eyes are gray, the ears thin, long, and 
placed well up. The neck is thin and slender and well set, with 
abundant hair about the throat. The withers are low, the chest quite 
broad, the shoulders rather strong and rounded, the back even, and 
running on an even line to the hips. The belly is very thin, and does 
not hang down. The hips are long and somewhat sloping. The hind 
legs are often somewhat band} T ; the position of the forelegs is normal. 
The udder is, in the greater number of cases, large, pliant, and thinby 
covered with hair, and is placed well back between the hind legs; the 
teats are somewhat large. 



INFORMATION CONCERNING THE MILCH GOATS. 59 

The animals are bred in the region of Neekar and Donau, south- 
western Germany. The occupation of goat breeding is divided among 
the laborers, factory hands, poor people, and also the middle class; 
the people possess, on an average, two animals apiece, the highest 
number being seven. Stables, with pasture, are rented out from Sep- 
tember till November. The city of Tuttelingen, for two 3^ears past, 
has conceded a permanent pasture to the goat owners. 

On plate 7 (tig. 3) is shown a picture of one of two goats which 
William J. Cohill obtained from Carl Hagenback, at St. Louis, and 
this writer is of the opinion that these goats are of the Schwarzwald 
breed. The description, which is from a German author, and a com- 
parison of the illustrations, with the further aid of a personal inspec- 
tion of the specimens in Mr. Cohill's possession, lead easily to this 
conclusion. 

The Langensalzaer goat. — The district in Germany where this goat 
is bred is the Northern Thuringia, the upper section of Unstrut, between 
Heinich and Hainleite, including the district of Langensalza, the west- 
ern part of the district of Weissensee, the southern part of Muhlhau- 
sen, and the northern part of the Duchy Gotha. The altitude of this 
section is from 450 to 1,000 feet. Lobe says this breed is especially 
suitable for level tracts of land. 

This breed (pi. 11, tigs. 1 and 2) is of various colors — brown, black, 
and white, or a m ixture of these. In the Langensalzaer district the pre- 
vailing color is white. This goat is hornless, according to Dettweiler. 
There appears to be no uniform type, but three classes may be distin- 
guished: (1) The common goat, almost identical with the common goat 
of Thuringia, and having no purity of blood; (2) a goat improved by 
breeding and selection, found in the neighborhood of Langensalza; 
(3) a goat improved by crossing with Saanen bucks. 

The third class is preferred, and it predominates; and it is the one 
usually in mind when the Langensalzaer goat is referred to. In its 
improvement it has much of the appearance of the Saanen breed. 

Petersen's description of the Langensalzaer goat is in the main as 
follows: It differs from the Saanen goat in its more refined frame, 
shorter limbs, and long barrel. The coat of hair is generally short 
and smooth, rarely long; the forehead almost square; eyes large and 
intelligent; ears erect and pointing forward; neck long and slender 
but somewhat heavier at base than elsewhere; withers well rounded; 
back straight; hips dropping; chest narrow, but deep and extending 
far back; belly round, but not hanging, and showing deep "hunger 
hollows;" loin not very deep; hind legs inclined to be cow-hocked 
(occasionally there are cases of stiff legs). The bones are fine, and the 
pastern short. The udder is broad and deep, similar to that of the cow, 
almost globular, and not in two lobes, as in other Swiss breeds; teats 



60 BUEEAU OF ANIMAL INDUSTEY. 

long and hanging forward of the legs, nearly reaching to the ground 
in old goats. Oftentimes two rudimentary teats are present and yield 
milk. 

This goat is a good milker. The annual milk yield is often large — in 
individual cases having been known to reach 1,800 liters. (Dettweiler.) 

The Starkenburg goat. — This breed is referred to in the German 
literature as a noble animal. It is the result of a large infusion of 
Saanen blood, and is oftentimes mistakenly called the Saanen. It is 
raised in Pfungstaat, Heppenheim, and vicinity. 

The G-uggisberger goat. — This breed, sometimes called the 
Sehwartzenburg-Guggisberger (pi. 12, tig. 2), was originally from 
the Simmen Valley of Switzerland. It is brown, spotted like the 
chamois, commonlj' has horns, and is considered veiy excellent for 
milk. Of recent years it has been extensively crossed with the 
Saanen goats. Hilpert describes it as being built like the Saanen 
goat, of fawn color, or brownish white, and of astonishing size. He 
says it is excelled by no other breed of goats in milk production 
when under good care and feed. The Guggisberger is well propor- 
tioned, and the accompanying illustration shows that this breed has the 
points of a good milker. It is also said to be a near relative of 
the Oberhaslian goat. 

The G-assenay goat. — The Gassenay goat is of Canton Berne, 
Switzerland. It is pure white, like the Saanen and Appenzeller. 
Anderegg, a Swiss authority on the goats of that country, speaks in 
very high terms of this breed. Hook says that a few specimens have 
been imported into England, but unfortunately have not been kept 
pure. Gassenay appears to be another name for the city of Saanen, 
and it is not unlikely that the goats bearing these names are the same 
breed. 

The Harz Mountain goat. — This breed is the product of the Harz 
Valley and others connecting with it, all of which are from 1,000 to 
2,000 feet above sea level. Here the soil is calcareous and the water 
comes pure from springs. The climate is rather rigid. The animal 
is astonishingly large and has a strong bodily development. 

The color varies from whitish gray to reddish, with a dark streak 
along the back; sometimes it is black or brown, or a mixture of these 
colors. The hide is quite thick, a condition due to the severe climate. 
The hair is of medium length, seldom short and smooth; the head 
short and broad; eyes gray; ears long and narrow, .yet many have lop 
ears or so-called mouse ears; horns absent in most cases; neck medium 
long, withers strong, back straight, loins and chest broad, belly deep, 
thighs rather full; the legs are generally .straight, but in exceptional 
cases cow-hocked. 



INFORMATION CONCERNING THE MILCH GOATS. 



61 



The udder is well developed, bilobed as a rule, with large teats 
hanging- between or a little back of the hind legs. When fresh the 
milk production is from 2 to -A liters a day, increasing in good animals 
to 5 liters, and the amount for the entire period of lactation, which is 
about three hundred and twenty days, is from 500 to TOO liters. The 
taste of the milk from this breed is especially good, and everywhere 
throughout the Harz Mountains the milk is used as an article of diet, 
especially for the poor and for the invalids who sojourn in that district 
in large numbers. 

The Wiesenthal goat. — The Wiesenthaler is a hornless mountain 
goat with a middling long head and sparkling eyes. The hair is short 
and light in color. The udder is globular in form, with a good devel- 




Goat. (Copied from Ziirn.j 



opment of teats. When the doe is fresh her yield of milk is from 2 
to 5i liters per day, the average being about 3 liters. The quantity 
for the whole period of lactation varies from 600 to 900 liters. Peter- 
sen (from whom these notes are made) mentions one case where 982 
liters were produced from a doe that had a lactation period of three 
hundred and fifty days. The quality of the milk is excellent, having 
especially a high percentage of fat. 

The Saxony goat. — This goat can hardly be regarded as a distinct 
breed. It has been developed by selection from the common, or farm, 
goats, and by the introduction of Swiss blood, principall} T of the Saanen 
breed. Doctor Kohlschmidt, an agricultural teacher at Freiburg, has 



62 BUREAU OF ANIMAL INDUSTRY. 

said that the Saxony goat is equal in rnilk productiveness to the 
Saanen. His opinion was based upon personal experiment; but it is 
said by others that the Saanen goats employed in this experiment were 
imported and in all probability they were very poor specimens, for 
nearly all German writers refer to the practice of the Swiss in selling 
their poorest animals, if possible, rather than their good ones and 
lament the fact that the German importations are of the poor kind. 

However, experiments with Saxony goats which were conducted in 
1895-96 in the locality of Lauenstein, Altenburg, and Geising, with 
30 goats, gave the following results, which indicate that the Saxony 
goat is an excellent milk producer. The annual milk yield of 27 goats 
of various ages, based on live experiments, was found to average 725.7 
liters per head. Of the 24 mature goats, 9 gave 600 to 700 liters 
per head, 7 gave from 700 to 800 liters, 1 gave from 800 to 900 liters, 
1 gave over 900 liters, and 3 gave 1,000 liters. The highest milk yield 
was 1,077.5 liters and the smallest 612.3 liters per annum. The aver- 
age lactation period was three hundred and thirty-two da}^s, and the 
percentage of butter fat in the milk for the entire period of lactation 
showed a minimum of 2.71 and a maximum of 1.11, with an average . 
of 3.43. These results show that the Saxony goat is a good milker 
and altogether a very desirable animal. 

The Westphalian goat. — Frequent references are made in foreign 
literature to this breed, but Dettweiler is the only writer who gives 
any real information about it, and he gives but little. The quantity 
of milk which it gives varies. At Warstein the production is said to 
be but 2 liters per day for "fresh" goats, with a total annual yield 
(or for the whole period of lactation) of 200 liters. Other schedules 
are in existence, however, which show the annual yield to be from 
365 to 500 liters. Dettweiler quotes the following from Mr. Petrasch, 
a magistrate of Hallenburg: 

Average quantity of milk for fresh milkers, 3 liters daily. 
Maximum quantity of milk for fresh milkers, 5 liters daily. 
Minimum quantity of milk for fresh milkers, 2 liters daily. 
For the entire period, 500 liters. 
Duration of lactation, 330 days. 

The Hinterwald goat. — The district of the Hinterwalder (or Forest 
goat) embraces the whole upper plateau of the Black Forest. The de- 
scription of this breed is after Huber, a veterinarian of St. Blasieu. 
The color is white and brown, giving a gray mixture; the skin is thin, 
soft, elastic, and covered with short to medium-length hair; there is 
an absence of horns according to Huber, but Dettweiler, from whom 
the illustration (pi. 12, fig. 1) is copied, shows an animal with horns; 
fairly long face and broad forehead; jaw well developed; mouth large 
and broad; eyes large and clear; ears erect; neck strong with a cir- 



INFORMATION CONCERNING THE MILCH GOATS. 63 

cumference equal to its length; chest well developed, being broad, 
deep, and long; back generally straight; loins generally well developed; 
hips, dropping; legs sometimes cow-hocked. The udder in full-grown 
animals is well developed, firm, elastic, both halves being of uniform 
size, and hangs low in old animals only. 

The milk yield is about 3 liters per day; it amounts to 1 liters in 
exceptional cases. The annual yield varies from 600 to 650 liters, 
testing 3.75 per cent fat. 

The Hungarian goat. — There is very little information at hand 
regarding the Hungarian goats. Neither Pegler nor Hook mentions 
them, yet the following description of a single specimen was pub- 
lished in the proceedings of the Royal Agricultural Society, England 
(vol. 15, p. 664, 1879), in the words of the judges of the show at 
Kilburn: 

The prize winner, of Hungarian breed, exhibited by Lady Burdett Courts, was cer- 
tainly the largest he-goat that has ever appeared at any show, lie was devoid of 
horns and had a fine head, with broad chest, level back, and well-sprung ribs, with- 
out being too long in the leg. He measured 34 inches in height at the shoulder and 
46 in girth. 

The Alpine goat. — Descriptive writers who have visited Switzer- 
land have seldom failed to mention incidentally " the Alpine goat," 
yet very little is in print about it as an animal of economic value. 
Peer made no little effort to learn something about this goat, and the 
description here given is practically in his words. 

The Alpine goat may be termed the native goat of Switzerland, cor- 
responding in name to our "common" goats and the German "farm" 
goats, but not corresponding in important characteristics. These 
goats are found throughout the whole Alpine chain. There is but little 
uniformity among them, and therefore they can hardly be classed as 
a distinctive breed. They resemble grade animals of nearly every 
description. In one section certain markings may prevail and in 
another they are quite different. They have horns generally and are 
a hard}-, serviceable animal. 

The want of attention to certain uniform characteristics disqualifies 
them for breeding purposes among those who wish to follow a certain 
standard or type of breeding. In some districts in the Swiss Alps 
and also the French Alps some attempt has been made to breed to a 
certain form and color, but as a rule they are better classified as "all 
sorts." In France and Switzerland there are a few distinct families 
like the Saanen and Toggenburg; all the rest, except foreign goats of 
a distinct breed, seem to be lumped off as "Alpine goats." In some 
parts, however, local names are given to these goats. Some of these 
animals are exceedingly beautiful. 

The Tarentaise goats from the French Alps, which are usually seen 
at the French agricultural exhibition at Paris in the beginning of 



64 BUREAU OF ANIMAL INDUSTRY. 

March, are very striking. They will be found described below under 
the heading "The Tarentaise goat." 

There is another Alpine goat that is believed to have some local 
name. It is of a solid mulberry or mahogany red. These goats have 
a very short, shin}' coat of hair, which sets off their graceful forms to 
perfection. They have very beautiful, clean heads, and altogether 
are, as described by Peer, the most breedy looking goats he has ever 
seen. 

If these animals could be relied upon to breed true they would cer- 
tainly be most valuable animals in the hands of any breeder who 
admires quality and beauty. There were quite a number of these so- 
called Swiss and French Alpine goats on exhibition at Paris last year, 
together with several other Swiss and foreign breeds, such as the 
Toggenburgers, Saanen, Nubians, Maltese, etc., which were said to be 
mostly from the zoological gardens of Paris. They created as much 
if not more interest than any of the other animals of the great 
exhibition. 

All of the Alpine goats, whether of the Swiss or French Alps, are 
good and useful animals. They are of early maturity, hard} 7 , and give 
a good quantity of milk. Peer says they give from 4 to 5 quarts a day 
and that the best ones are said to give as much as 6 quarts a day. 

There are over half a million goats in little Switzerland, a territory 
less than one-third the size of the State of New York. There are 
among this great number only about 3,000 or 4,000 pure Toggen- 
burgers and 2,000 to 3,000 Saanen; probably 10,000 would cover all 
the distinct breeds; the balance (490,000) are natives, grades, and what 
are generally called Alpine goats. 

The Tarentaise goat. — The Tarentaise goat is not considered a dis- 
tinct breed, but is one of the several varieties of Alpine goats; and 
under the head "The Alpine goat, 11 Peer describes it as a very strik- 
ing animal. Its head and neck are saffron red and the body shiny 
black, with a black bar down each side of the face. It has sufficient 
merit to warrant its exhibition at the agricultural show at Paris, and 
is said to be a good milker. 

The home of this variety is the Department of Savoie, in the French 
Alps. 

The Pyrenean goat. — This goat, as its name signifies, is native of 
the Pyrenees Mountains. It has long hair, long, pendulous ears, and 
large horns. It is the tallest of all domestic breeds, except possibly 
the Nubian. Several head have been introduced at different times 
into England and the crosses obtained from them have proved to be 
good animals. Pegler mentions some that were at the dairy show of 
L884 * l far exceeding in proportions anything yet produced in the way 
of goat breeding." This goat is a very good milker. Reports are 







Langensalzaer Goats. 
Photographs copied from Dettweiler. 




NTERWALDER DOE. FlQ. 2.— SCHWARZENBURG-GUGGISBERGER DOE. 
Illustrations copied from Dettweiler and Hilpert. 




Spanish Milch Goats. 
Photographs by David G. Fairchild. 



INFORMATION CONCERNING THE MILCH GOATS. 65 

published of large herds of this breed in the Pyrenees Mountains, 
where they are kept for the twofold purpose of cheese making and 
the production of skins for fine gloves. So far as known there are 
none of them in the United States, but they would probably thrive 
well in any of our mountainous sections. 

The Spanish goats. — The term Spanish goat does not here mean a 
particular breed, for there are several varieties in Spain. Lobe refers 
to a "hornless Spanish goat," which is especially distinguished by its 
long silky hair. The illustrations which are shown on plate 18 are 
evidently quite a different variety from the one described by Lobe. 
These pictures are of the goats of Malaga and Granada, and were 
taken by David G. Fairchild, agricultural explorer of this Department. 
No records are available of the quantity of milk that the goats of 
Spain will give, but the size of the udder of those shown here indi- 
cates that it is considerable. It is said that all varieties of the Span- 
ish goats are good milkers. 

The English goat. — The English breeders began many years ago 
to produce from their nondescript stock a distinctive English goat. 
The lines of breeding which they pursued were the same as those 
proposed for the production of the American milch goat. The English 
have succeeded to a large degree, presaging the fact that the United 
States, with its more favorable climatic and soil conditions, ought to 
do much better in a shorter period of time. 

England's climate is not suited to any of the imported breeds of 
goats, and her native goats were far from being satisfactory as milk 
producers. In order that there might be a goat that would withstand 
the damp climate and lowlands and at the same time produce a satis- 
factory quantity of milk, the English proceeded to import bucks of 
the Swiss and Nubian breeds for crossing upon the native does. By 
this method they have retained the hardiness of the native goat to a 
remarkable degree and at the same time acquired much of the milk- 
producing qualities of the Swiss and Nubians. 

The following description of the English goat is from Pegler: 

I have been at some pains to ascertain the points of the original breed; and from 
the descriptions in old works in which goats are mentioned, and a comparison with 
the features most prevalent at the present time, I believe the following description 
to be correct: Head neat and tapering, with moderate heard; frontal hone promi- 
nent, horns set far apart, rising slightly at first with an inclination to the rear, and 
then b r inching outward; ears rather large, but not actually erect nor yet pendulous, 
but more approaching a horizontal position, pointing forward. Body long and 
square shaped, with the coat short, but not so close as in the Nubian and some 
Indian varieties. In the male it is much longer, particularly at the neck, chest, ami 
thighs, where it is very thick and stiff. A fine, soft, wooly undergrowth is nearly 
always observable between the hair. The color ranges from black to white, but is 
more often light or dark fawn, with a darker line along the back and black on 
the legs. 

19573— No. 68—05 5 



66 BUREAU OF ANIMAL INDUSTRY. 

In a personal letter to this writer, Hook believes it would be wise 
for the people of the United States to secure some English goats to 
breed up the common stock here. It can hardly be doubted that the 
result of such a procedure would be very beneficial, for the English 
goat is really a good animal. 

The Irish goat. — This goat is mentioned and described in order to 
forestall any desire to import the blood for American use. The fol- 
lowing is from Pegler: 

The hair is long and shaggy, generally a reddish black and white, or yellowish 
gray ami white. The head, instead of being short and tapering, is long and ugly, 
the muzzle being coarse and heavy, with a considerable amount of beard even in the 
females. The horns are large and pointed, situated close to each other, and rising 
almost perpendicularly while inclining to the rear. Those of the male are very 
large, and attain sometimes an immense length, a pair in my possession measuring 
each 30 inches. Besides the increase in size, they open out more than those of the 
female. The size and shape of the horns render both male and female formidable 
antagonists when pugnaciously inclined, which they not unfrequently are, both to 
each other and to persons who are strangers to them, so that they are not altogether 
safe with children. The Irish goat is a rather taller animal than the English, but 
its gaunt, flat-sided appearance renders it anything but prepossessing. It is never- 
theless a good milker, though the yield is comparatively poor in quality. The udder 
is generally long and narrow, with big teats. 

Pegler does not say much for the Irish goat, but Hook, in the fol- 
lowing, says less: 

Of small size, with long shaggy coat and large horns, it has little but its low price 
to recommend it. Rare examples may be found to yield a large quantity of milk, 
but only for a few months after kidding; and, as it is impossible to induce these 
animals to breed, except as their half-wild nature prompts, the production of milk 
in winter is entirely out of their power. 

The Welsh goat. — It is believed that in a former time there was a 
distinctive breed of goats in Wales and also in Ireland, but the Irish 
blood appears to have dominated and overrun both countries. It is 
believed that originally the Welsh goat was large, white in most cases, 
and of a kindly disposition; but this is not the case at this time. 
Pegler says of it: 

In many points it resembles the Irish goat, but is smaller and more symmetrically 
shaped, the head and horns being more graceful and the body lighter. This breed 
is not of much value for milk. The udder and teats are usually small, and it does 
not remain any length of time in profit. 

The Nubian, or Abyssinian, goat. — This breed (tig. 6) is the most 
peculiar of all goats, and in many respects differs so much from other 
goats that at a distance it may be mistaken for some other animal — at 
least not be taken for a goat. 

It is a native of Nubia, Upper Egypt, and Abyssinia. With slight 
modifications, it may be found in other parts of the African continent 
as far south as the Cape of Good Hope. 

Its size is extraordinary, being fully a half larger than ordinary 
goats, and it has very long legs. In a pronounced degree this goat 



INFORMATION CONCERNING THE MILCH GOATS. 



67 



ha> the rounded forehead and nose that are so characteristic of all 
African sheep, but wiry this similarity exists no one ventures to say. 
Below the top of its head the forehead rises so as to form a conical 
prominence, then sinks toward the nose until the nostrils are in an actual 
depression. The lower jaw protrudes beyond the upper, and the teeth 
often extend above the nostrils. The ears may be flat, long, large, 
and pendant, or very short, straight, and pointed. 

The Nubian is considered a hornless breed, and it is probably as 
nearly hornless as any breed, yet it frequently occurs that the bucks 
develop horns, which are flat and short, and which lie upon the back 
of the head. The horns at a distance midway of the length curve out- 
ward. There is an entire absence of beard, and the "goat odor" so 
common in the males of other breeds is entirely wanting in this one, 
not even appearing at rutting time. The eyes are large and lie flat in 
the head. The color is glossy black or dark brown. Several authors 




Copied from Hoffmann. I 



who are familiar with this breed assert that the hair is always short, 
while one, who is no doubt equally as well informed as the others, 
says the hair is long. The fact is that there are both kinds. Pegler 
describes it thus: '"The hair is comparatively short in the male, but 
very much so in the female," yet he gives an illustration of a Nubian 
with long hair. It can hardly be doubted that the Nubian is closely 
related to some of the other breeds of northern Africa, all of which 
have long-haired strains among them. The skin is oftentimes much 
wrinkled. 

The udder is deeply indented, or divided, so as to form very dis- 
tinct lobes. The teats are situated, as in all species, on the lower 
part of the udder, but upon the outside. 

The Nubian is the most peaceful and gentle of the goat family. It 
is not vagrant, and does not require delicate nourishment. The only 
objection that can be ascribed to it is such extreme sensitiveness to 



08 BUREAU OF ANIMAL INDUSTRY. 

cold that it can with difficulty withstand the slightest degree. For this 
reason, in France and England, it is always provided with a warm 
house during winter, and never turned out in the morning when 
there is frost. It is said that the slightest cold produces abortion 
almost instantly. 

Crosses have been made of Nubian bucks upon selected common 
does with results very satisfactory. The crosses have better devel- 
oped forms than the common goats; they are more robust, and par- 
take largely of the physical characteristics of their dams. It is a 
pleasure to quote here from a letter by Wm. G. de Coligny, of Spring- 
Held, Mass., who had experience with Nubian goats in Ecuador: 

Mr. Francisco Chiriboga, now deceased, a large cattle raiser in the province of Imba- 
bnra, northern Ecuador, had a flock of about twenty Angoras and one of Nubian 
goats, ten in number, which he imported from France, from the Government sta- 
tion at Souliac, department of Cantal. He used to cross them for the wool, milk, 
and meat. The Angora became fairly good milch goats, but not so good as the 
crosses from the Nubian upon the common goat. * *• * The hair of the Angora- 
Nubian goats was not white, but very silky, fine, steeple pointed, and about 8 inches 
long; in some individuals 10 inches long. 

The amount of milk produced from three or four Nubian goats and their crosses 
at that time (1877) was about 4 liters per head per day. Milk from the Angora- 
Nubians was about 2\ liters per head per day, and from the Nubian and common 
goat cross, about 3$ liters. 

Of all domestic animals, except the rabbit and the hog, in the lan- 
guage of Du Plessis, the Nubian goat is the one which increases most 
rapidly. A French writer (Sacc) says that he has known one of these 
animals to drop eleven kids in one year, four on two occasions and three 
at another. This, of course, is an unusual case, yet it can be safely 
affirmed that Nubian goats generally have kids twice a year, and fre- 
quently there are triplets. 

Sacc avers that the daily yield of milk per animal is from 10 to VI 
quarts, and that it seldom falls below 4 quarts; and that the milk is 
universally pronounced excellent and of a higher fatty content than 
milk from native goats. Du Plessis thinks Sacc has exaggerated by 
regarding the exception rather than the rule. It is nevertheless true 
that the Nubian goat is the highest type of milch goats. Du Plessis 
regards a good } T ield for the Nubian is from 5 to 6 quarts per day. He 
conducted some milking experiments for live days with two goats — 
one a pure Nubian and the other a crossbred Nubian and native goat. 
The results obtained are given on the following page. 



INFORMATION CONCERNING THE MILCH OOATS. 



69 





Production of milk by a Nu 


hian mill Xiihiiin cross. 






Day. 


Nubian. 


Nubian cross. 




Quantity Quantity 
of milk, of cream." 


Quantity 
of milk. 


Quantity 
of cream. b 




Quart*. 
4. 6358 
4. 6569 


Quarts. 
0. 4012 
.4063 


Quarts. 

4. 7699 
3. 6115 
3. 5376 
3. 8966 
3. 8966 


Quarts. 










Fourth 

Fifth 




4.9315 .4191 
5.2166 .4255 


.2428 
.2534 


Total 


24. 2444 2. 0586 


19.6383 


1.1614 






' 






"Butter, 8.41 per cent. 


'-Butter, 5.91 per 


cent. 





Given a suitable climate, proper feed, and intelligent handling-, this 
breed will excel all others in milk production. So far as the United 
States is concerned, however, its area of usefulness in its pure state 
will be limited, it seems, to the extreme Southern States and southern 
California. This is the opinion of De Coligny, who is familiar with 
this breed. However, among goats imported into Canada within the 
past two years there is said to be a Nubian buck that is withstand- 
ing the cold climate of that locality. The tenderest care must bejris 
lot if he is a pure specimen. The writer has been unable to obtain 
any information about this animal by correspondence, or indeed, about 
other breeds of the same importation. A few Nubians may be found 
in England, where their value has come to be recognized for crossing 
upon the common goats of that country. 

The Egyptian, or Nile, goat. — The description given of the Egyp- 
tian goat (Copra xyyptica) is after Hoffmann. This goat has a small 
head and either short horns or none at all. It has a facial expression 
that is remarkable and peculiar. The nose is short and stumpy, the 
nasal bone bulging upward. The lower jaw is longer than the upper 
one. The beard is often wanting. The eyes are small; ears about as 
long as the head, are narrow and rounded at the end, and are pendu- 
lous. The color of the hair varies from reddish brown to light yellow, 
and always lighter in color on the belly than elsewhere. The goat 
odor is never present. (Note the similarity of this goat with the 
Nubian, the Syrian, the Mamber, and the Zaraibi.) 

The Egyptian goats are numerous in the Nile Valley as far as Nubia 
and Upper Egypt. They are regarded as among the best milch goats, 
and are said to give daily from 5 to 6 quarts of milk. Hoffmann says 
it has been claimed for this breed that a specimen has been known to 
give from 10 to 12 quarts of milk daily. 



70 BUREAU OF ANIMAL INDUSTRY. 

The African, or Widah, goat. — Lobe says the African goat in its 
conformation and peculiarities resembles the Angora, but is smaller. 
The short description given here of this goat is translated from the 
German of Hoffmann: 

This goat is the most handsome and graceful of all goat breeds. It is of medium 
size and has a shapely head; has a robust, well-rounded, fleshy body, and better 
developed legs than any other breed of goats. The horns are thin and curve gently 
backward and outward, the point bending back again so as to form the beginning of 
a spiral. The hair is short and coarse; on the neck, back, sides, and legs it is black, 
but underneath it is yellow. The color may be reddish or yellow. 

There is a subbreed of the African goat called the Dwarf goat (fig. 
7). It is only 13 inches high and 26 inches long, according to Lobe, 
who makes no comment as to its value. 



Fig. 7.— African Dwarf Goat. (Copied from Hoffmann.) 

The Zaraibi goat. — The illustration (pi. 14, fig. 3) shows a prize- 
winning Zaraibi buck at one of the shows of the Khedivial Agricul- 
tural Society of Eg}^pt. Nearly all travelers through Egypt who 
observe the live stock there mention this goat as a most excellent 
milker, and it always appears at the shows, } r et no description of it is 
at hand. It is a large animal with long hair and especially character- 
ized by its very long ears. The description of the Egyptian goat 
applies to the Zaraibi pretty well, but the writer has been told by 
visitors to Egypt that the former, although a good animal, is not the 
equal of the latter, and also that the former are much more numerous. 
There is good evidence that this breed was originally from Syria. 

The following report regarding this breed is from David G. Fair- 
child, agricultural explorer of the United States Department of 
Agriculture: 

The Zaraibi is the best milch goat known in Egypt and it is used largely by Euro- 
pean families desiring pure milk for their infants. It not only gives more milk than 






INFORMATION CONCERNING THE MILCH GOATS. 71 

the ordinary kind, but is said to be a better breeder. 1 learned that the wealthiest 
landowner in Egypt had only recently purchased several for his own use. The hest 
herd in Egypt is owned by the Khedive. 

Mr. FaircMld was permitted to inspect the Khedive's herd of goats, 
a privilege seldom accorded to anyone. He believes they could with 
advantage be introduced into southern California in the warmer parts, 
but does not think they would live through the cold winters of the 
North unless housed very carefully. The climate to which the} r are 
accustomed is very much like that of southern California. 

G. P. Foaden, secretary of the Khedivial Agricultural Society, for- 
wards the following statement: 

The Zarai'hi goats are a race which was brought originally from Sjria. They are 
superior to the native breed. They are now bred chiefly in the neighborhood of 
Cairo. A good average goat will give 4 pounds [quarts?] of milk per day and costs 
when full grown, if well bred, as much as £1.10 (about $7). 

The Syrian goat. — The writer is unable to find an authoritative 
description of the Syrian goat, but the evidence given by travelers in 
that country is convincing that, all things taken into consideration, 
this breed must take a place among the best breeds for milk produc- 
tion. It is alwa} T s long haired and in color mixed black and white or 
solid black. Its ears are very long and pendulous, making it easy to 
believe that it is the original stock of the Zarai'bi breed found in con- 
siderable numbers in the neighborhood of Cairo. The only available 
photograph (pi. 15, tig. 1) of this breed is the one given herewith, being 
one taken in Nazareth in April, 1901, by Mrs. Sallie Russell Reeves, 
of the United States Department of Agriculture. The flock shown 
here is owned by the German Orphanage and constitutes the only source 
of milk for that institution. 

Dr. Ira Harris, who has been the American consular agent at Tripoli, 
Syria, for upwards of twenty years, has given the writer some inter- 
esting and valuable information regarding the Syrian goats, and some 
of the important parts are embodied in what follows: 

This goat gives about 16 pints of milk a day, and the lactation period 
is usually nine months. It is a hardy breed, being kept all over 
Syria — on the plain, and on the mountain, where there is snow and 
frosty weather. "On the Hameth and Hums plain," says Doctor 
Harris, "they have a hot summer and a cold winter. I know of 
no other animal that has such a strong constitution unless it is a 
donkey." These goats are often seen in large flocks in Syria. Doctor 
Harris states that he has seen 2,000 kids in one flock. 

It is likely that this breed could be easily acclimatized in the United 
States, and the low prices at which they can be purchased in Syria 
would seem to make it desirable for some one to consider the feasibil- 
ity of importing some of them. 



1)1 R[TRKAU OF ANIMAL INDUSTRY. 

The Mamber goat. — The Mamber goat ( Gwpra mambrica) is, accord- 
ing to Hoffmann, similar in many respects to the Cashmere [Angora?], 
but the horns, when they are present, are smaller. The ears are 
about three and one-half times as long as the head, are broad, thin, 
with the end rounded and turned up. The home of this breed is Asia 
Minor, especially in the vicinity of Aleppo and Damascus. 

Hoffmann's description gives the impression that the Mamber goat 
is variously colored. The usual color is most likely black or brown, 
as it is probably closely related to the Egyptian and the Nubian goats. 

The Sumatra goat. — The little that the writer has been enabled to 
obtain concerning the goats of the island of Sumatra is taken from 
Hook, who mentions them as scarcely larger than cats, and Hook says 
that, when contrasted with the large Pyrenean, the relation is much like 
that between the bantam and Cochin China fowls. It is hardly likely 
that there will be any desire to employ any of the Sumatra blood in 
building up a milch goat industry in the United States. 

The Spanish-Maltese goat. — Under present conditions this goat 
would better be considered as among the American milch goats; but 
as they were bred as Spanish-Maltese several years before the other 
name was suggested, they will be treated separately here. (PI. 
4. fig. 3.) 

It is known that Spain at a former time received many goats from 
Malta, and it is claimed that some of these found their way to Mexico, 
and finally to Texas and New Mexico. Their history is difficult to 
trace accurately, however. 

The following description of these goats is by B. H. Van Raub, of 
Texas: 

The Spanish-Maltese goat is about the average size of the common or the Angora goat, 
possibly a little larger. It is white or grayish in color, but many have brown, bluish 
black, or reddish spots. Many have coarse hair, some have long, tine, silken hair, 
and some have short, coarse hair. As a rule they have pendulous ears. There are 
mure hornless, or muley, goats among the Spanish-Maltese than among any other 
breeds. 

It may be true that this particular strain is less inclined to produce 
horns than the common American goats, but it is not the case when 
considered in connection with the best breeds of Europe and Egypt. 

There is no information available as to the quantity of milk that 
these goats will yield, although 2 quarts a day for some indviduals has 
been estimated. 



Bul. No. 68. B. - 




Figs. 1, 2.— Common Goats of Egypt. Fig. 3.— Zaraibi Goat. 
Photograph of tigs. 1 and 2 by David G. Fairchild. 




Fig 1 .—Syrian Goats at Nazareth. Figs. 2, 3.— Goats at Athens. 
Photographs by Sallie Russell Reeves. 




Figs. 1,2.— Goats near Hammerfest, Norway. Fig. 3.— Goats in Southern 

Norway. 

Photographs by Miss Caroline Myers. 



THE MILCH 60ATS OF SWITZERLAND. 

By Frank Sherman Peer, 
Cornell Heights, Ithaca, N. Y. 

In the spring of 1904, I had the pleasure of visiting Switzerland in 
the interest of several American gentlemen who wished to buy and 
import to this country some of the noted cattle and milch goats of 
that country. Armed with letters of introduction to the Swiss min- 
ister of agriculture, I arrived at Berne one day^ in March, full of 
delight at the magnificent scenery and anticipation of the work before 
me. The Swiss minister of agriculture sent me to the American con- 
sul as being the proper person to bring the questions before his 
department. The result was a letter to the president of the Swiss 
Agricultural Society, who in turn gave me letters to the best and most 
reliable breeders of milch goats in Switzerland. 

It was soon learned that there were several breeds of goats in Switzer- 
land, but that the best milking breeds were theToggenburg, the Saanen, 
the Alpine, and the Schwarzthal/' and of these the Toggenburg and 
Saanen goats were the best milkers. Therefore I confined my atten- 
tion principally to the last two varieties. 

All the breeds which I investigated are about the same size and 
weight, except the Saanen, which are about 25 to 30 per cent larger 
and heavier than the others. As to a choice between the Toggenburg 
and the Saanen, I like the Toggenburg better for a close-at-hand 
inspection and the Saanen best when seen in the field. There can be 
no prettier sight than a flock of Saanen goats on a hillside or in a 
green pasture. 

In 1903, there were exported from Switzerland 50,000 francs' (about 
110,000) worth of Toggenburg goats, which speaks well for their popu- 
larity in foreign parts. Animals winning a prize are not allowed to 
leave the country or the neighborhood where raised for a year. 

As to the quality of Toggenburg and Saanen goat's milk, so far as I 
could judge, there was no choice. They both give nice white milk, 
quite free from a goaty taste, which can not be said of all goats. It 
is seldom yellow and is probably the better for it. The best goat's 
milk, as I understand, is that which shows the greatest proportion of 
casein. Goat's milk in Switzerland is rarely made into butter. 

« Mr. Peer's descriptions of these several breeds are embodied in the text dealing 
with the breeds. — Editor. 

73 



74 BUREAU OF ANIMAL INDUSTRY. 

The milk is considered good after the third milking, and the quan- 
tity rapidly increases for a few days after giving birth, when the maxi- 
mum is reached. It usually continues for five or six months and some- 
times for seven and eight months, when it gradually declines. A good 
goat ma} r be expected to give 600 to 700 kilograms a year. The 
French feeding tests have proven that seven goats may be kept on the 
feed necessary for one cow, and that the seven goats will give much 
more milk than one cow. 

GENERAL TREATMENT, FEED, AND CARE OF THE GOATS. 

The goat of Switzerland is the Swiss peasant's cow, the Swiss baby's 
foster mother, a blessing to sanitariums for invalids, and a godsend to 
the poor. 

Switzerland is a country of narrow valleys and lofty mountains. 
The winters in most parts are long and severe, The valleys are 
devoted to hay and grain to support the farm stock through the winter, 
while the foothills and mountains are the pasture ground during the 
summer months. 

The highest mountains are covered with perpetual snow. Winter in 
the Saane and Toggenburg valleys sets in about November 1, and the 
ground from about that time until nearly May is covered with snow. 
When the writer visited there in March last the snow was from 3 to 
6 feet deep on the level. Scattered all over the vale and on the foot- 
hills are little barns tilled with hay, and this is either brought on hand 
sleds to sonu 1 stable near the house, which, as a rule, is a part of the 
house, or the stock are moved from one barn to another, in turn, as the 
feed gives out. There are no large herds of goats owned by a single 
man or company, but nearly everyone has from 1 to 6. Ten or a dozen 
goats are considered a very large flock. The goats in winter occupy 
a portion of the cow barn or horse barn, or some warm stable adjoin- 
ing the kitchen. As a rule, neither cattle nor goats go out of their 
stalls from the day they are put in in the autumn until the following 
spring. 

The cows are usually fresh in the autumn after they come into winter 
quarters. Winter dairying is the universal practice. The goats drop 
their kids in the spring, beginning in March. About May 20, when 
the snow is gone from the valleys and the lower foothills, the larger 
herds of cattle are ta;ken from the stalls and bells of different sizes and 
notes are put on their necks. One, called the " bell cow," wearing the 
largest bell of all, leads forth the herd to pasture. Together with this 
herd of cattle and goats, which belong to some larger farmer or breeder, 
go the cows and goats of a dozen or more neighboring peasants. 

A cow man, with the "big bell" cow as leader of the flock, starts 
for the pasture fields; several boys go along as assistants. It is a great 



INFORMATION CONCERNING THE MILCH GOATS. ( 5 

day of rejoicing for rattle and goats and kids alike, after their long 
winter confinement. The gaily dressed cow men, the chorus of the 
bells, the sporting calves and skipping- goats all make a very interest- 
ing spectacle indeed. These animals go yearly to certain locations on 
the foothills, and, as the snow gradually disappears, they keep moving 
the herd higher and higher up the mountains until midsummer, when 
they arrive at the limit of vegetation and shortly after begin the 
descent, and about November 1 they are all back in the stables again 
for the long winter. 

Dotted all over these lofty mountain ranges are little huts which are 
the headquarters of the cow men and boys while herding in that par- 
ticular vicinity. Once or twice a week someone goes to the valley to 
renew the larder with dried fish, canned meats, and bread. 

There are scattered over these mountian ranges little creameries 
mostly for making cheese. The milk from the goats is mixed with 
that from the cows and made into cheese. In some cases, however. 
the calves born the autumn before are allowed to suckle their dams 
while in the mountains and the goat's milk with a little cow's milk 
only is made into cheese. There are therefore many brands of this 
mountain-made cheese, differing largely only in the proportion of 
cow's milk to goat's milk. The process of making these different kinds 
of cheese is generally the same. 

Goats and cows seem to work well -together on these summer pil- 
grimages above the clouds. The goats oftentimes go where cows can 
not. and they live largely on twigs and shrubs, which the cows do not 
eat. 

The winter feed of the goats consists of a small wisp of hay daily 
and possibly a handful of oats or other mixed grains. As a rule, they 
do not get any more than sufficient to keep them in very ordinary 
condition. 

As to prices, Toggenburg goats from 1 to 2 years old in March, 
before dropping their kids, cost $12 to $15 per head; bucks, $15 to 
§25. Saanen goats of the same age cost from $3 to $10 per head more, 
and Alpine goats from $3 to $5 less, than the Toggenburgers. The 
Sehwarzthal, or Glacier, goats cost from $15 to $20 for females and 
from $2o to $10 for males. Cheaper grades of goats, such as are 
usually exported through local dealers, may be had, but they are 
usually the culls. 

Treatment of kids. — As a rule, the goats of Switzerland are allowed 
to breed only once a } T ear, but where it is desirable to obtain the 
greatest yield of milk and the most increase, they may bring forth 
their 3 T oung three times in two years. By this S}^stem the yield of 
milk is increased to an average of 1,000 kilograms (2,200 pounds) per 
year. The kids are usually allowed to suckle their dams for a day or 
two, the first milk being very necessary to the healthful movement of 



76 BUREAU OF ANIMAL INDUSTRY. 

the young kid's bowels. Twins are the rule, and sometimes triplets, 
and occasionally four kids are dropped at a birth. The best breeders 
prefer that the females be 2 years old when they drop their first kids; 
but they will breed younger. 

When a young doe gives birth to twins she is generally assisted in 
rearing them by a nursing bottle and cow's milk, which is diluted 
nearly half with water and slightly sweetened. Usually, with a num- 
ber of fresh milch goats on hand, the kids are separated from the dam 
(in fact, the}' are rarely ever allowed to run with their dams) and are 
taken one at a time and put upon another doe, so as to divide the quan- 
tity of goat's milk in accordance with their wants or age. When 
cheese making is the object, it is planned to have a fresh cow to bring 
up the kids, as above described, beginning always with goat's milk and 
reducing the quantity and increasing cow's milk and water as the age 
of the kid will permit. 

Weed. This milk feeding goes on for five or six weeks, when most 
of the kids are weaned from milk altogether. They are given a small 
quantity of hay to pick at when a few days old. The best breeders in 
Switzerland say that buckwheat Hour, corn (maize), and a little warm 
water make the best grain ration for milch goats. Oats, ground and 
whole, are also fed. 

SWISS MILCH (JOATS IN AMERICA. 

There are many reasons why the milch goats of Switzerland should 
tind a welcome in the United States. First, their milk is the nearest 
to that of human mothers, or, at least, is such that the most delicate 
stomach can retain it. It can generally be taken freely where cow's 
milk would not be tolerated. In connection with sanitariums and for 
use in all acute stomach troubles, these goats fill a want that can not be 
estimated by dollars and cents. In this way probably the}' will find 
a tooting in this country. They are the poor man's cow, as has been 
said before, and thousands of laboring men would find them a luxury 
for their homes and a godsend to their families. 

The trouble will be that in this country the goat has so long been 
an object of ridicule among those who never understood its value that 
a false impression has sprung up among laboring men that is preju- 
dicial to the keeping of goats. There are thousands of homes, espe- 
cially in the mining districts, where herds of goats could be driven 
away in the morning and returned at night; and they would supply 
the homes with a most nutritious and most healthful beverage and 
food at a trifling cost. 

Paint*. — In selecting any kind of milch goats there are some general 
rules that may govern. One of the most common faults is an inclina- 
tion of the hocks, which causes the hind feet to turn, or toe, out. 



INFORMATION CONCERNING THE MILCH GOATS. 77 

Quality or fineness of hair is usually demanded; also thickness of 
coat. Another fault which is noticed among animals (on account of 
in-and-in breeding or neglect) is a dropping away behind the shoulders. 
Goats should have deep, full breasts, strong loins, broad backs, deep 
bodies, and large stomachs; these are the general requirements. Then 
comes color markings, and all that goes to constitute famity type in 
each particular breed. 

When we realize the wretched stabling and scant}" feeding in Swit- 
zerland, it may confidently be expected that the goats will be greatly 
improved in every respect by good care, proper ventilation, and by 
liberal feeding. By such rational treatment they should be brought 
to a much higher state of perfection as milk producers. 

Soil. — Neither a goat nor a sheep will thrive on soil that is at all 
damp unless thoroughly drained. While goats are said to live on any- 
thing or nothing, they are even more fastidious than sheep. They 
require a wide range. They pick the tenderestbits of grass and buds, 
and when they have fed over a ground once or twice the taint from 
their own bodies makes the pasture objectionable to them, and they 
keep on feeding there only by stress of hunger. Where a wide, hilly 
range or frequent change can not be given, they should be tethered 
and not allowed more pasture to go over in a day than they will eat. 
In this way they may always have fresh, untainted forage within a very 
small inclosure, or, better still, where a wide range can not be given 
they may have the run of a small inclosure and be fed soiling crops in 
the stalls during the day. In hot weather they should have stalls 
darkened to exclude the flies in the daytime and the liberty of a yard, 
paddock, or field at night. In spring and autumn they could go out 
in the daytime and remain in at night. 

It must be remembered that goats are very sensitive animals, and, 
while they are, in jest, said to live on air and snow, they are, in realit} T , 
very susceptible to sudden changes of climate, cold storms while at 
pasture, and drafts while stabled. While they have a great stock of 
vital energy, their milk supply is more easily affected by sudden 
change and exposure than that of either cattle or sheep. In Switzer- 
land the goats of the best breeders are housed at night, even after 
they go out to pasture, until the weather is thoroughl} T settled, when 
they are fed soiling crops by day and go out by night. 

Stabling. — The milch goat has already attained quite a degree of 
popularity in England, and, while visiting that country during late 
years, I have seen some very complete stables and stalls, which seem 
to meet all requirements. The prime object in building a goat stable 
is, first of all, absolute dryness; stone basements or masonry walls, 
unless built hollow, should be avoided; second, ventilation, or plenty 
of fresh air without draft. 



GOATS IN NORWAY AND SWEDEN.* 

By Caroline Harrison, M. S., 
Of the Ha mm of Plant Industry. 

According' to the live stock census, the entire number of goats in 
Sweden in 1900 was 80,000; of these, 2,687 were exported. The law 
in most provinces forbids small farmers and laborers to allow goats to 
graze in the woods, and this has probably been the cause of the decrease 
from some 200,000 in 1850 to the present number. About half of the 
goals of Sweden are to be found in the western provinces, Delarne 
and Jemtland. 

Norway is a primitive as well as a very poor country, and yet edu- 
cation takes a surprisingly high rank. All the tishermen along the 
coast can not only read and write, but they write articles for the cur- 
rent papers that need little or no editing. The} T all have telephones 
in their huts and can call help, as they often do, if a catch is too 
large to manage with the help at hand. All along the precipitous 
western coast from the capital to the North Cape — a distance, if inden- 
tations arc measured, of 1,700 miles — these fisher people were found, 
and all appeared to keep one or more goats. The larger numbers of 
goats, however, are to be found inland, in the narrow valleys, partic- 
ularly in Gudbrandsdalen. 

While the average mountain is about 3,000 feet high, yet so common 
arc these mountains that there is left only 3 per cent of arable land in 
the entire country. Wild Norway is really an ideal goat pasture; and 
the little ground that can be cultivated is found along the rims of the 
fjords that carry the sea inland sometimes more than a hundred miles. 
These fingers of the ocean are so deep that large steamers may go 
within a few feet of the mountain side. From the steamer w T e often 
saw goats, sheep, and cows very distinctly on both sides. These 
mountain sides are covered with a low growth of the European birch 
(Betula alba L.) and the dwarf birch (Betula nana L.), the foliage of 
which the goats eat as far as they can reach. 

"Miss Harrison and Miss Caroline Myers, of the Department of Agriculture, made 
a trip through Scandinavia, covering the period of April 29 to July 28, 1904. The 
object was scientific investigation as well as recreation. This article gives the 
results of only a part of the work undertaken. — Editor. 

78 



INFORMATION CONCERNING THE MILCH GOATS. 79 

The farming- in Norway is for the most part done by the women, 
while the men go to sea. tish, or engage in other occupations. There 
is very little exchange of products, so that a variety of goat might be 
found in one province and not appear again in all Norway. For 
those who contemplate the purchasing of stock it would seem best to 
visit the annual fairs which are held in Christiania, Bergen, and other 
cities, the exact dates of which may be obtained from our consuls. The 
Government distributes the prizes, which are certificates of merit. 
The Government also exhibits animals as models of the standards to 
be attained. The Emperor of Germany sends his buyers to these fairs 
to purchase horses, and it would seem to mean as much in the selection 
of goats as of horses. 

The goats, as well as the cows and sheep, are taken to the mountain 
farms— •■ saeters," they are called — for the summer. In early spring 
the grazing is done in the valleys; about the first of June the herd is 
taken part way up the mountain by the saeter girls. A summer house, 
with all appliances for butter making and cheese making, is kept here 
from year to year. As the summer advances and feed grows scarce, 
the stock is moved up to another farm, and so on until fall, which 
begins in September. 

In winter the goats are housed in the warmest and most carefully 
kept stables. For winter food potato tops, birch leaves, and many 
other things are cooked up into all kinds of warm teas and soups for 
goats and other animals. The people of Norway love their animals, 
and during our stay in all Norway we saw not a single animal in poor 
condition. 

Norway has two kinds of cheese made from goat's milk — one brown, 
made from whey, and one white, made from the milk. The brown one 
looks and tastes to an American like brown soap. They are both 
called " gjitost." " Gammelost" (old cheese), the national cheese of 
Norway, ripened underground and smelling so strong that Lim burger 
is a fragrant bouquet in comparison, is not a goat's cheese, as generally 
thought by travelers, but made from cow's milk. 

We always had a large number of varieties of cheese at breakfast, 
which were served in very attractive ways — with hand-worked bands 
of linen or doilies, and the whole put under bell jars. 

The temperature of Norway varies with the altitude and is very dif- 
ferent on the coast from the inland. The Gulf Stream modifies the 
western coast to a remarkable degree. On the coast and in the south- 
ern part the mean annual temperature is 44. 5 C F., and at altitudes of 
3.000 feet is 31 c F. July is the warmest month, with a mean tem- 
perature of 61° F. In September and October the temperature falls 
rapidly, but it is not until November that the mean temperature 
of the day falls below the freezing point. December, Januaiy, and 
February are the coldest months. The mean winter temperature at 



80 BUREAU OF ANIMAL INDUSTRY. 

Christiania is 32° F., and far up the coast it is often not lower than 
4 P. Inland it is much colder. 

The annual rainfall is varied, being on the coast 48 inches and at 
many stations inland not more than 12 inches. Norway is not so cold 
as its latitude on the map would indicate, and the temperatures are 
constant. During our trip, in June, to the North Cape the ther- 
mometer kept steady between 48° and 50° F. 

Hammerfest is farther north than any other town in the world, being 
7o 40' 11" north latitude and 23° 45' 25" east longitude. Around 
Hammerfest are swamps, and just behind the town rises a small 
mountain to the height of 1,300 feet — about as high as Mount Lowe, in 
southern California. We observed the goats, which were white, 
about 800 feet up. The only thing seen which they might eat was the 
dwarf birch (Betula nana L.) and a willow {Salix arctica. Pall.) not 
more than 2 feet high. While we were there, the 21st, 22d, and 23d 
of June, we could sit on the hillside and pick violets with one hand 
and make a snowball with the other. The sun's rays come straight 
down and prick like needles. The sun does not set from the 13th of 
of May until the 29th of July, and with twenty-four hours of sunlight 
growth is rapid. The mouth of the Alten Fjord extends to near 
Hammerfest, and is reached by boat every day during the summer. 

On the Stalheim road, some 4 or 5 miles from Gudvangen, we saw, 
besides individual goats, a herd of some 300 or 400 in the care of two 
young peasant girls. The road is in the Naeroedal, a valley exceed- 
ingly narrow, flanked with steep mountains of great height. This is 
one of the best valleys for goats in Norway. 

The facilities for getting about in Norwa} 7 are excellent, The roads 
are all owned by the Government, and are perfect. The horses and 
carriages are controlled hy Government regulation, and the stations 
furnish large rooms, with excellent, clean beds. The simple food is 
well cooked and served in good order. The telephones and tele- 
graphs are cheap, convenient, well managed, and everywhere avail- 
able. American money, in bills not exceeding $10, is preferred to 
Norwegian money, because it is wanted for emigrants. While it is 
always an advantage to know the language of a country, yet for all 
business purposes almost everj^one speaks some English. Besides, 
the Norwegian language has a simple construction like our own, and 
enough to get on with is easily learned. 



LITERATURE CONSULTED. 

Thebookof the goat. Containing full particulars of the various breeds of goats 
and their profitable management, By Henry Stephens Holmes Pegler. Pp. 222, 
pis. S, figs. 12. L. Upton Gill, 170 Strand, London, \V. C, 1886. 

Milch goata and their management. By Bryan Hook. Pp. 115, figs. 17. Vinton 
& Co., Limited, London, 1886. 

La chevre. Raees, elevage, maladies, produits de la chevrerie. Par Huart du 
l'lessis. Pp. 159, figs. 42. Librairie agrieole de la Maison rustique, 2(>, rue Jacob, 
Paris. (Pate?) 

Die deutsche Ziege. Besehreibung der Ziegenzueht Deutschlands auf Grund von 
Erhebungen der Deutschen Landwirtschafts-Gesellschaft. Bearbeitet im Auftrage 
der Deutschen Landwirtschafts-Gesellschaft, Sonderausschuss fi'ir Ziegenzueht. Von 
Friedrich Dettweiler, Vorsitzender des Sonderausschusses, Zuchtinspektor in Darm- 
stadt. Pp. 207, figs. 11. Berlin, 1902. 

Leitfaden fur die Verbreitung, Pflege und rationelle Zucht der Ziege, mit Beriick- 
sichtigung ihrer land- und volkswirtschaftlichen Bedeutung. Bearbeitet von Com- 
merzienrat J. Ulrich in Pfungstadt. 

2. Auflage. Bearbeitet von Fr. Dettweiler, Piichter <les Universitiitsgutes 

Gieshugel bei Wiirzburg, Vorsitzender des Sonder-Ausschusses fi'ir Ziegenzueht der 
Deutschen Landwirtschafts-Gesellschaft. Pp. 72, pi. I, fig. 1. Verlag von Arnold 
Bergstrasser, Darmstadt, 1896. 

Anleitung zur Ziegenzueht und Ziegenhaltung, mit Beriicksichtigungder Schweizer 
Ziegen. Von Felix Hilpert, Landwirtschaftslehrer in Aurendfee ( Altm.) . Vierte 
vermehrte und verbesserte Auflage. Pp. 40, fig. 18. Verlagsbuchhandlung Paul 
Parey, S. W., Hedemannstrasse 10, Berlin, 1901. 

Die Schweizer Saarienziege, ihre Heimat, Zucht und Pfiege, sowie ihre Bedeutung 
fur die deutsche Ziegenzueht. Von Dr. G. Wilsdorf. Verlagsbuchhandlung Paul 
Parey, Hedemannstrasse 10, Berlin, S. W., 1896. 

Die Ziegenzueht. Krankheiten der Ziegen, deren Ileilung und Verhiitung. Von 
A. v. Renesse, Miinster i. W., Landwirtsehafts-Wanderlehrer und Vorsitzender 
des Ziegenzuchtvereins fur den Kreis Miinster. Pp. 39. Druck und Verlag der 
Theissing'-schen Buchhandlung. Miinster i. W., 1901. 

Die Ziegenzueht in Deutschland. Ihre Mangel und Mittel zu ihrer Hebung. 
Nach seinen im Auftrage des preussischen Landwirtschafts-Ministeriums angestellteu 
Forschungen dargestellt. Von Peter Petersen, Beamter der "Deutschen Ansiede- 
lungsgesellschaft." Pp. 78. Deutscher Dorfschriftenverlag, W. 8, Mauerstrasse 44, 
Berlin, 1899. 

Die Ziegen- und Kaninchenzucht, Von Dr. William Lobe, Redakteur der Illus- 
trirten Land wirthschaft lichen Zeitung. Pp. 80. Verlag von E. Schotte und Voigt, 
Buchhandlung ftir Landwirtschaft, Gartenbau und Forstwesen, Berlin, 1875. 

Practische Ziegenzueht, Anleitung zur Zucht, Erniihrung, Pflege und Behand- 
lung der Hausziege. Von A. Lang, Grossh. Landwirtschaftslehrer, Darmstadt. Pp. 
68, figs. 26. Verlagsbuchhandlung Richard Carl Schmidt und Co., Leipzig, 1901. 

19573— No. 68—05 6 81 



82 BUREAU OF ANIMAL INDUSTRY. 

Die Ernahrang und Haltung der Ziege als Milchtier des kleinen Mannes. Von 

Dr. G. Kloepfer, Direktor der landwirtschaftlichen Schule Kettwig (Ruhr). Fvinfte 
Aufiage. Pp. 76. Druck und Verlag von G. D. Baedeker, Essen, 1899. 

Rind, Sehaf, Ziege und Schwein. Die unentbehrlichsten Haustiere des kleinen 
Landniannes. Praktisehe Winke uber Aufzucht, Prlege, vorteilhafteste Futterung 
und gewinnbringendste Verwendung. Von J. G. Obst. Pp.41. Ernst' sche Ver- 
lagsbuchhandlung, Leipzig. (Date?) 

Goats for milk for nursery and cottage. By the Rev. H. Aldwin Soanies, M. A., 
F. L. S. Edited by Rev. E. Bartruni, D. D. Pp. 16. Society for Promoting 
Christian Knowledge, Northumberland Ave., London, W. G, 1897. 

A manual of Angora goat raising, with a chapter on milch goats. By George 
Fayette Thompson, M. S., Editor Bureau of Animal Industry, etc. Pp. 236, ills. 74. 
American Sheep Breeder, Chicago, 111., 1903. 



INDEX. 

Page. 

Abyssinian, or Nubian, breed, description 66-69 

African, or Widah, breed, description 70 

Atre — 

Ik i\v to determine 44 

to 1 need 39 

Albrect, von L., remarks on milking 23 

Albumin — 

percentage in goat's and cow's milk 19 

percentage in whey 27 

Alpine goats, description 63 

American goats, description 50 

Appenzell breed, description 57 

Ash and salts, percentage in the butter 26 

Barn— 

and yard, description 30 

suggestions for bedding 32 

Bedding, suggestions 32 

Breeding- 
age, discussion 39 

in-and-in, remarks 41 

methods 37-39 

proper time 39 

Breeds, different kinds, description ". 50-72 

Brushwood, goats as" destroyers 46 

Buck- 
remarks on breeding 37 

suggestions for management 29 

Butter, remarks; composition 26 

Carbohydrates, percentage in the butter 26 

Casein, percentage in goat's and cow's milk 19 

Cheese, remarks 25, 26 

Chisholm, J. R. , remarks on goats in Queensland 13 

Climate and soil suitable for goat raising 13 

Coligny, Wm. G. de, description of Nubian breed 68 

Cow's and goat's milk, composition 19 

Dairies, discussion 24 

Decker, Wm. More, remarks on milking 22 

Dettweiler, Fr.— 

remarks on flavor of the milk 21 

remarks on immunity of goats from tuberculosis 28 

remarks on uses of the milk in Germany 12, 13 

remarks on yield of the milk 18 

83 



84 BUREAU OF ANIMAL INDUSTRY. 

Page 

I >entseh Landwirthschaftliche Presse, remarks on the milk 29 

Diseases, remarks 27 

Doe- 
remarks on breeding 38 

suggestions for management 29 

I )< >gs worrying goats 48 

Dry substance, percentage in goat's and cow's milk 19 

Dwarf goat, note 70 

Egyptian, or Nile, breed, description 69 

English goat, description 65 

Fairchild, David G., remarks on Zarai'bi breed 70 

Fat- 
percentage in goat's and cow's milk 19 

percentage in the whey 27 

percentage in the butter 26 

Feed, proper kinds 34-37 

Fences, description 33 

Fertilizer, value 47 

Flavor and odor of the milk 20, 21 

Fleischmann, remarks on yield of the milk 18 

Flesh as food, remarks 45 

Foaden, ( i. 1'., remarks on Zarai'bi breed 71 

Gassenay breed, description 60 

Germany — 

remarks on goat keeping by authorities 12 

value of goats and goat products, 1892 10 

Goat- 
keeping, economy 12 

transportability 23 

( ioats — 

and cow's milk, composition 19 

and goat products of Germany, value in 1892 10 

as brushwood destroyer 46 

in Norway and Sweden, article by Caroline Harrison 78-80 

in Switzerland, feed and care 74-76 

management 29 

number in Switzerland, 1901 10 

prices in Switzerland 75 

where to purchase 42, 43 

< rUggisberger breed, description 60 

Hardiness — 

causes „ 41 

remarks by Pegler 42 

Harris, Ira, remarks on the Syrian goat 71 

Harrison, Caroline, article on "(ioats in Norway and Sweden" 7S-80 

Harz Mountain breed, description 60 

Hilpert, Felix- 
remarks on immunity of goats from tuberculosis 28 

remarks on utility of goats 13 

Hinterwald breed, description . ; 62 

Hoffmann, Fr. — 

description of Mamber breed 72 

remarks on goat keeping in Germany 12 

remarks on immunity of goats from tuberculosis 






INFORMATION CONCERNING THE MILCH GOATS. 85 

Pago. 

Hoofs, remarks on rare :!4 

Hook, Bryan — 

description of Irish goat 60 

description of Schwarzthal breed 57-58 

description of stalls 31-32 

remarks on flavor of the milk 20 

remarks on immunity of goats from tuberculosis 28 

remarks on the milk 10 

Horns, discussion 47 

Hungarian breed, description 03 

Immunity of goats from tuberculosis 27-28 

Importations and importing 48 

In-and-in breeding, remarks 41 

Irish breed, description by Pegler and Hook 00 

Journal of Medicine ( Paris), remarks on the milk 10 

Kids- 
methods of raising 40 

number at a birth 39 

treatment in Switzerland 75 

Kloepfer, G. — 

remarks on feeding 30 

remarks on flavor of the milk 21 

Lactation period 21 , 22 

Langensalzaer breed, description 59 

Maltese breed, description 51-53 

Mamber breed, description by Hoffmann 72 

Medical Times, remarks on the milk 10 

Milch- 
goats of Switzerland, article by F. S. Peer 73-77 

Zeitung, remarks on flavor of the milk 21 

Milk- 
characteristics 17 

consideration 14-15 

flavor and odor - 20-21 

of goats and cows, composition 19 

production and value in Switzerland, 1901 10 

remarks by authorities 10 

yield, discussion 17-19 

Milking — 

breeds, best, of Switzerland 73 

description of operation 22, 23 

Modern Medicine, remarks on the milk 10 

Nile, or Egyptian, breed, description. 09 

Norway and Sweden goats, article by Caroline Harrison 78-80 

Nubian, or Abyssinian, breed, description _ 00-09 

Odor and flavor of the milk 20-21 

Peer, F. S., article on " Milch goats of Switzerland" 73-77 

Pegler, H. S. Holmes — 

description of buck for breeding 38 

description of English goat 05 

description of Irish goat 00 

description of Welsh goat . GO 

remarks on feeding 30 



86 BUREAU OF ANIMAL INDUSTRY. 

Pegler, H. S. Holmes — Continued. Page. 

remarks en flavor of the milk 20 

remarks on hardiness 42 

remarks on the milk 16 

remarks on yield of the milk 19 

remarks on value of the skins 45 

Petersen, Peter — 

remarks on goat keeping in Germany 12 

remarks on yield of the milk 18 

Prices — 

of goats in Switzerland 15 

of goats, remarks 43 

Proteids, percentage in the butter 26 

Purchasing goats, suggestions 42, 43 

Pyrenean breed, description 64 

Queensland, remarks by J. R Chisholm on goat keeping 13 

Renesse, A. von — 

remarks on immunity of goats from tuberculosis 28 

remarks on manufacture of cheese 26 

remarks on milking 23 

Registration associations 49 

Richman, Irving B., remarks on the milk in Switzerland 16 

Saanen breed, description 55-57 

Salting, remarks 33 

Salts— 

and ash, percentage in the butter 26 

percentage in the whey 27 

Saxony breed, description 61 

Schwartz, Doctor, remarks on immunity from tuberculosis. 28 

Schwarzthal breed, description. 57-58 

Schwarzwald breed, description 58 

Skins, value - - 45 

Soames, H. Aldwin, remarks on feeding 37 

Soil— 

and climate suitable for goat raising 13 

suitable for goats 77 

Spanish — 

goats, remarks 65 

-Maltese goat, description by B. H. Van Raub 72 

Stabling necessary 77 

Stalls suitable _ _ 31 

Starkenbnrg breed, description 60 

Sugar — 

percentage in goat's and cow's milk 19 

percentage in the whey 27 

Sumatra breed, remarks 72 

Sweden and Norway goats, article by Caroline Harrison 78-80 

Swiss goats in America, suggestions 76 

Switzerland — 

milch goats, article 1 >y F. S. Peer 73-77 

number of goats, 1901 10 

production and value of the milk, 1901 10 

remarks on goat's milk, by Irving B. Richman 16 

value of exports of Toggenburg goats, 1 903 73 



INFORMATION CONCERNING THE MILCH C40ATS. 87 

l'age. 

Syrian breed, remarks by Ira Harris 71 

Tatentaise goat, description 64 

Toggenburg — 

breed, description 53-55 

goats, value of exports from Switzerland, 1903 73 

Tuberculosis, immunity of goats 27-28 

Van Raub, B. H., description of Spanish-Maltese goat 72 

Welsh goat, description 66 

Westphalian breed, description 62 

Whey- 
composition 27 

uses 26 

Widah, or African, breed, description 70 

Wiesenthal breed, description 61 

Water- 
percentage in goat's and cow's milk 19 

percentage in the butter 26 

percentage in tbe whey 27 

remarks 34 

Wattles, remarks 47 

Watts, Col. I. Washington, remarks on yield of milk of Angora 18 

Yard and barn, description 30 

Zarai'bi breed, description 70 

Ziirn, E. S. — 

remarks o:i flavor of the milk 21 

remarks on yield of the milk 18 

o 



LB Fe '07 



